Bacteriocins: Properties and potential use as antimicrobials

A variety of bacteriocins originate from lactic acid bacteria, which have recently been modified by scientists. Many strains of lactic acid bacteria related to food groups could produce bacteriocins or antibacterial proteins highly effective against foodborne pathogens such as Staphylococcus aureus,...

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Detalles Bibliográficos
Autores principales: Darbandi, Atieh, Asadi, Arezoo, Mahdizade Ari, Marzieh, Ohadi, Elnaz, Talebi, Malihe, Halaj Zadeh, Masoume, Darb Emamie, Amir, Ghanavati, Roya, Kakanj, Maryam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8761470/
https://www.ncbi.nlm.nih.gov/pubmed/34851542
http://dx.doi.org/10.1002/jcla.24093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8761470/
https://www.ncbi.nlm.nih.gov/pubmed/34851542
http://dx.doi.org/10.1002/jcla.24093

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