Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB)...

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Bibliographic Details

Published in:	Microorganisms
Main Authors:	Dipanwita Bhattacharya, Pramod Kumar Nanda, Mirian Pateiro, José M. Lorenzo, Pubali Dhar, Arun K. Das
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Subjects:	novel bacteriocins lactic acid bacteria natural antimicrobials quality and safety meat and meat products
Online Access:	https://www.mdpi.com/2076-2607/10/10/2058