Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality

Biochimie

Volumn 84, Issue 5-6, 2002, Pages 593-604

  O'Sullivan, L ^a,b   Ross, R P ^a   Hill, C ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; CARBOXYLIC ACID; LACTIC ACID; NISIN; PEDIOCIN; BIOLOGICAL FACTOR;

ANTIMICROBIAL ACTIVITY; BACTERIAL CELL WALL; BACTERIUM CULTURE; BIOSYNTHESIS; CELL DEATH; CHEESE; CYTOLYSIS; DAIRY PRODUCT; FERMENTATION; FISH; FLAVOR; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; GROWTH INHIBITION; LACTIC ACID BACTERIUM; MEAT; MILK; NONHUMAN; REVIEW; VEGETABLE; BACTERIUM; FOOD CONTROL; METABOLISM;

BACTERIA; BACTERIOCINS; BIOLOGICAL FACTORS; FOOD MICROBIOLOGY;

EID: 0036589165     PISSN: 03009084     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0300-9084(02)01457-8     Document Type: Review

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