Lactic acid bacteria (LAB) as antimicrobials in food products: Types and mechanisms of action

Handbook of Natural Antimicrobials for Food Safety and Quality

Volumn , Issue , 2015, Pages 117-136

  O'Bryan, C A ^a   Crandall, P G ^a   Ricke, S C ^a   Ndahetuye, J B ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Institute of Agriculture and Animal Husbandry   (Rwanda)

Author keywords

Bacteriocin(s); Biopreservation; Lactic acid bacteria; Natural antimicrobials

Indexed keywords

BACTERIA; FOOD PRODUCTS; LABORATORIES;

ANTIMICROBIAL COMPOUNDS; BACTERIOCIN(S); BIOPRESERVATION; LACTIC ACID BACTERIA; LARGE GROUPS; NATURAL-ANTIMICROBIALS;

LACTIC ACID;

EID: 84942864474     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-034-7.00006-2     Document Type: Chapter

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