Type

Journal Article

Authors

Colin Hill
R Paul Ross
Paul D. Cotter
Eileen F. O'Shea

Subjects

Agriculture & Food Science

Topics
food protection commercial application antimicrobial peptides lactic acid bacteria safety bacteriocin this review

Strategies to improve the bacteriocin protection provided by lactic acid bacteria. (2012)

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.
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Full list of authors on original publication

Colin Hill, R Paul Ross, Paul D. Cotter, Eileen F. O'Shea

Experts in our system

1
Colin Hill
University College Cork
Total Publications: 351
 
2
R Paul Ross
Teagasc
Total Publications: 441
 
3
Paul D. Cotter
Teagasc
Total Publications: 253
 
4
Eileen F. O'Shea
Teagasc
Total Publications: 10