Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production

Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full of promises is yet poorly explored. Furthermore,...

Descripción completa

Detalles Bibliográficos
Autores principales: Nebbia, Stefano, Lamberti, Cristina, Lo Bianco, Giuliana, Cirrincione, Simona, Laroute, Valerie, Cocaign-Bousquet, Muriel, Cavallarin, Laura, Giuffrida, Maria Gabriella, Pessione, Enrica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824078/
https://www.ncbi.nlm.nih.gov/pubmed/33383704
http://dx.doi.org/10.3390/microorganisms9010065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824078/
https://www.ncbi.nlm.nih.gov/pubmed/33383704
http://dx.doi.org/10.3390/microorganisms9010065

Ejemplares similares