Type

Journal Article

Authors

R Paul Ross
Colin Hill
Paul D. Cotter

Subjects

Microbiology

Topics
nisin bacteriocins food preservation bacteriolysis physiology pharmacology lactobacillus immunity innate food contamination molecular sequence data food microbiology prevention control classification amino acid sequence

Bacteriocins: developing innate immunity for food. (2005)

Abstract Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

R Paul Ross, Colin Hill, Paul D. Cotter

Experts in our system

1
R Paul Ross
Teagasc
Total Publications: 441
 
2
Colin Hill
University College Cork
Total Publications: 351
 
3
Paul D. Cotter
Teagasc
Total Publications: 253