Bacteriocins: Recent Trends and Potential Applications

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 5, 2016, Pages 817-834

  Bali, Vandana ^a   Panesar, Parmjit S ^a   Bera, Manab B ^a   Kennedy, John F ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b Institute of Advanced Science and Technology   (United Kingdom)

Author keywords

Bacteriocin; biological control; biopreservation; fermented food; LAB

Indexed keywords

FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRODUCTS; POPULATION STATISTICS;

BACTERIOCINS; BIOLOGICAL CONTROLS; BIOPRESERVATION; CHEMICAL PRESERVATIVES; DEVELOPED COUNTRIES; FERMENTED FOODS; ITS APPLICATIONS; MICROBIAL POPULATIONS;

SPOILAGE;

ANTIINFECTIVE AGENT; BACTERIOCIN; FOOD PRESERVATIVE;

ALCOHOLIC BEVERAGE; BABY FOOD; BREAD; CHEMISTRY; DAIRY PRODUCT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; FRUIT; HUMAN; LACTOBACILLUS; LACTOCOCCUS; MEAT; MICROBIOLOGY; PEDIOCOCCUS; PREVENTION AND CONTROL; STREPTOCOCCUS; VEGETABLE;

ALCOHOLIC BEVERAGES; ANTI-INFECTIVE AGENTS; BACTERIOCINS; BREAD; DAIRY PRODUCTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD SAFETY; FRUIT; HUMANS; INFANT FOOD; LACTOBACILLUS; LACTOCOCCUS; MEAT PRODUCTS; PEDIOCOCCUS; STREPTOCOCCUS; VEGETABLES;

EID: 84964053775     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.729231     Document Type: Article

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