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...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Royal Society of Chemistry
2017
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Subjects: | |
Online Access: | View Fulltext in Publisher View in Scopus |