Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products

Food Reviews International

Volumn 18, Issue 2-3, 2002, Pages 191-208

  De Martinis, E C P ^a   Alves, V F ^a   Franco, B D G M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bacteriocins; Lactic acid bacteria; Meat products; Microbial antagonism

Indexed keywords

LACTIC ACID BACTERIA (LAB);

BACTERIA; BIOCHEMISTRY; FOOD PRESERVATION; ORGANIC ACIDS;

MEATS;

BACTERIA (MICROORGANISMS);

EID: 0036395562     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-120014688     Document Type: Review

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