Bacteriocins and their Food Applications

Bacteriocins and their Food Applications

clmattson

Description:

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. CRFSFS 20020567. pp 82-100