Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Food Engineering Reviews

Volumn 4, Issue 2, 2012, Pages 124-140

  Reis, J A ^a   Paula, A T ^a   Casarotti, S N ^a   Penna, A L B ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Bacteriocins; Food preservation; Food safety; Hurdle technology; Natural antimicrobials; Shelf life

Indexed keywords

ACTIVE METABOLITES; ANTI-FUNGAL; ANTIMICROBIAL COMPOUNDS; ANTIMICROBIAL METABOLITES; ANTIMICROBIAL PROPERTY; BACTERIOCINS; BIOPRESERVATION; BIOTECHNOLOGICAL TOOLS; EXTENDED SHELF LIVES; FOOD INDUSTRIES; FOOD-BORNE PATHOGENS; HURDLE TECHNOLOGY; LACTIC ACID BACTERIA; MICROBIOTAS; NATURAL ANTIMICROBIALS; NATURAL PRESERVATIVES; NUTRITIONAL QUALITIES; NUTRITIONAL VALUE; PROBIOTICS; SENSORY QUALITIES; SHELF LIFE;

ACETIC ACID; BIOMOLECULES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HYDROGEN PEROXIDE; LACTIC ACID; METABOLITES; MICROBIOLOGY; ORGANIC ACIDS; QUALITY ASSURANCE; SPOILAGE;

BACTERIA;

EID: 84860674042     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-012-9051-2     Document Type: Review

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