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Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Paper ID Volume ID Publish Year Pages File Format Full-Text
15919 42478 2013 5 PDF Available
Title
Strategies to improve the bacteriocin protection provided by lactic acid bacteria
Abstract

Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (84 K)Download as PowerPoint slideHighlights► Factors that limit bacteriocin application in the food industry may be addressed in a number of ways. ► Conjugation is widely exploited to facilitate bacteriocin production by specific LAB. ► Genetic manipulation can generate LAB producing greater concentrations and bacteriocin numbers. ► Bioengineering can greatly increase LAB bacteriocin activity and inhibitory spectra.

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Strategies to improve the bacteriocin protection provided by lactic acid bacteria
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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 24, Issue 2, April 2013, Pages 130–134
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us