Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlli...

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Detalles Bibliográficos
Autores principales: Mokoena, Mduduzi P., Omatola, Cornelius A., Olaniran, Ademola O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622874/
https://www.ncbi.nlm.nih.gov/pubmed/34834145
http://dx.doi.org/10.3390/molecules26227055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622874/
https://www.ncbi.nlm.nih.gov/pubmed/34834145
http://dx.doi.org/10.3390/molecules26227055

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