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2002, Cilt 32, Sayı 3-4, Sayfa(lar) 295-306 | |
[ Özet ] [ PDF ] [ Benzer Makaleler ] [ Editöre E-Posta ] | |
The Use of Bacteriocins Produced by Lactic Acid Bacteria in Food Biopreservation | |
Özlem Osmanağaoğlu, Yavuz Beyatlı | |
Gazi University, Faculty of Arts and Science, Department of Biology, Ankara | |
Keywords: Lactic acid bacteria, bacteriocins, food preservation | |
Abstract | |
Lactic acid bacteria (LAB) produce a variety of antagonistic factors that include metabolic end products, antibioticlike substance and bactericidal proteins, termed bacteriocins that have recently come under detailed investigations. Bacteriocins of LAB have potential for use as food biopreservatives to control spoilage and pathogenic bacteria. This paper reviews the current status and potential use of bacteriocins for preservation of foods. |
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