Biopreservation of Food Using Bacteriocin
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3421-9_50
Reference9 articles.
1. Jack RW, Tagg JR, Ray B (1995) Bacteriocins of Gram-positive bacteria. Microbiol Rev 59:171–200
2. Gálvez A, Abriouel H, López RL, Ben Omar N (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51–70
3. Parada JL, Caron CR, Medeiros ABP, Soccol CR (2007) Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives. Braz Arch Biol Technol 50:521–542
4. Franklin NB, Cooksey KD, Getty KJK (2004) Inhibition of Listeria monocytogenes on the surface of individually packaged hot dogs with a packaging film coating containing nisin. J Food Prot 6:480–485
5. Ibarra-Sánchez LA, El-Haddad N, Mahmoud D, Miller MJ, Karam L (2019) Advances in nisin use for preservation of dairy products. J Dairy Sci 103:2041–2052
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