Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 1029-1049

  Acuña, Leonardo ^a   Morero, Roberto Dionisio ^a   Bellomio, Augusto ^a,b  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b Instituto Superior de Investigaciones Biologicas   (Argentina)

Author keywords

Antibiotic; Bacteriocin; Biopreservation; Chimera; Hybrid antimicrobial peptide; Microcin

Indexed keywords

ANTIMICROBIAL PEPTIDE; BACTERIOCINS; BIOPRESERVATION; CHIMERA; MICROCIN;

BACTERIOLOGY; CHEMICAL CONTAMINATION; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD PRESERVATIVES; LACTIC ACID; MICROORGANISMS; PEPTIDES; POLYPEPTIDES; SALMONELLA;

SPOILAGE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; SALMONELLA;

EID: 79958768732     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0465-7     Document Type: Review

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