Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 419-432

  Beshkova, Dora ^a   Frengova, Ginka ^a  

^a BULGARIAN ACADEMY OF SCIENCES   (Bulgaria)

Author keywords

Bacteriocins; Dairy industry; Fermented food; In situ production; Lactic acid bacteria

Indexed keywords

BACTERIOCINS; DAIRY INDUSTRY; FERMENTED FOODS; IN-SITU PRODUCTION; LACTIC ACID BACTERIA;

BIOSYNTHESIS; BIOTECHNOLOGY; DAIRY PRODUCTS; FERMENTATION; FOOD PRODUCTS; LACTIC ACID; PROTEINS; STARTERS;

BACTERIA;

BACTERIOCIN; LACTOCOCCIN; NISIN; PRESERVATIVE;

ANTIMICROBIAL ACTIVITY; BACTERIOLOGY; BACTERIUM; BIOACTIVITY; BIOTECHNOLOGY; DAIRY FARMING; FERMENTATION; FOOD INDUSTRY; GROWTH; PATHOGEN; PEPTIDE; TOXIN;

ANTIMICROBIAL ACTIVITY; CANNED FOOD; CHEESE; CHEESEMAKING; CLOSTRIDIUM; CLOSTRIDIUM TYROBUTYRICUM; DAIRY INDUSTRY; DAIRY PRODUCT; ENTEROCOCCUS; FERMENTATION; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; IN VITRO STUDY; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MICROBIAL GROWTH; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; REVIEW; SAFETY; STARTER CULTURE; THERMOSTABILITY;

BACTERIA (MICROORGANISMS);

EID: 84865541312     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100127     Document Type: Review

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