Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: A review

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: A review

Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potenti...

Full description

Bibliographic Details
Main Authors: Abbasiliasi, S. (Author), Ariff, A.B (Author), Bashokouh, F. (Author), Mustafa, S. (Author), Ramakrishnan, N.R (Author), Tan, J.S (Author), Tengku Ibrahim, T.A (Author)
Format: Article
Language:English
Published: Royal Society of Chemistry 2017
Subjects:
Antimicrobial compounds
Bacteria
Bacteriocin production
Carbon and nitrogen
Culture conditions
Fermentation
Fermentation process
Food preservation
In-situ production
Laboratories
Lactic acid
Lactic acid bacteria
Losses
Media formulations
Online Access:View Fulltext in Publisher
View in Scopus

Internet

View Fulltext in Publisher
View in Scopus

Similar Items