Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

Ivan Sugrue

doi:10.24925/turjaf.v12is2.2196-2205.6774

Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

Ivan Sugrue

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Turkish Journal of Agriculture - Food Science and Technology
DOIs	https://doi.org/10.24925/turjaf.v12is2.2196-2205.6774
Publication status	Published - 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Pasteurization
Food spoilage
Bacteriocin
Food science
Preservative
Nisin
Biopreservation
Shelf life
Lactobacillus
Biology
Natamycin
Lactic acid
Food microbiology
Food preservation
Bacteria
Microbiology
Chemistry
Fermentation
Antimicrobial
Genetics

Access to Document

10.24925/turjaf.v12is2.2196-2205.6774

https://openalex.org/W4405371428Licence: CC BY-NC

Cite this

@article{68693b84545f4ed7b116e9e576ceaaf8,

title = "Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk",

keywords = "Pasteurization, Food spoilage, Bacteriocin, Food science, Preservative, Nisin, Biopreservation, Shelf life, Lactobacillus, Biology, Natamycin, Lactic acid, Food microbiology, Food preservation, Bacteria, Microbiology, Chemistry, Fermentation, Antimicrobial, Genetics",

author = "Ivan Sugrue",

year = "2024",

doi = "10.24925/turjaf.v12is2.2196-2205.6774",

language = "English",

journal = "Turkish Journal of Agriculture - Food Science and Technology",

issn = "2148-127X",

}

TY - JOUR

T1 - Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

AU - Sugrue, Ivan

PY - 2024

Y1 - 2024

KW - Pasteurization

KW - Food spoilage

KW - Bacteriocin

KW - Food science

KW - Preservative

KW - Nisin

KW - Biopreservation

KW - Shelf life

KW - Lactobacillus

KW - Biology

KW - Natamycin

KW - Lactic acid

KW - Food microbiology

KW - Food preservation

KW - Bacteria

KW - Microbiology

KW - Chemistry

KW - Fermentation

KW - Antimicrobial

KW - Genetics

U2 - 10.24925/turjaf.v12is2.2196-2205.6774

DO - 10.24925/turjaf.v12is2.2196-2205.6774

M3 - Article

SN - 2148-127X

JO - Turkish Journal of Agriculture - Food Science and Technology

JF - Turkish Journal of Agriculture - Food Science and Technology

ER -