Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns

This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from...

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Detalles Bibliográficos
Autores principales: Todorov, Svetoslav Dimitrov, Popov, Igor, Weeks, Richard, Chikindas, Michael Leonidas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563261/
https://www.ncbi.nlm.nih.gov/pubmed/36230222
http://dx.doi.org/10.3390/foods11193145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563261/
https://www.ncbi.nlm.nih.gov/pubmed/36230222
http://dx.doi.org/10.3390/foods11193145

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