Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5408-5417

  Prudêncio, Cláudia Vieira ^a   dos Santos, Miriam Teresinha ^a   Vanetti, Maria Cristina Dantas ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Bacteriocins; Biocontrol; Gram negative bacteria; Outer membrane

Indexed keywords

BIOCONTROL; CHELATION; ESSENTIAL OILS; FOOD MICROBIOLOGY; FOOD PRODUCTS; FOOD SUPPLY; MICROBIOLOGY; MICROORGANISMS; OILS AND FATS; SALMONELLA;

BACTERICIDAL EFFECTS; BACTERIOCINS; FOOD BORNE DISEASE; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; HIGH PRESSURE PROCESSING; OUTER MEMBRANE; PHYSICAL TREATMENTS;

BACTERIA;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA; SALMONELLA;

EID: 84940446621     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1666-2     Document Type: Review

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