Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods

Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synth...

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Detalles Bibliográficos
Autores principales: Anumudu, Christian, Hart, Abarasi, Miri, Taghi, Onyeaka, Helen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469619/
https://www.ncbi.nlm.nih.gov/pubmed/34577022
http://dx.doi.org/10.3390/molecules26185552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469619/
https://www.ncbi.nlm.nih.gov/pubmed/34577022
http://dx.doi.org/10.3390/molecules26185552

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