Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Eileen F. O'Shea; Paul D. Cotter; R. Paul Ross; Colin Hill

doi:10.1016/j.copbio.2012.12.003

Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Eileen F. O'Shea
, Paul D. Cotter
, R. Paul Ross
, Colin Hill

Research output: Contribution to journal › Review article › peer-review

Abstract

Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

Original language	English
Pages (from-to)	130-134
Number of pages	5
Journal	Current Opinion in Biotechnology
Volume	24
Issue number	2
DOIs	https://doi.org/10.1016/j.copbio.2012.12.003
Publication status	Published - Apr 2013

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title = "Strategies to improve the bacteriocin protection provided by lactic acid bacteria",

abstract = "Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.",

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AU - Ross, R. Paul

AU - Hill, Colin

PY - 2013/4

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N2 - Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

AB - Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

UR - https://www.scopus.com/pages/publications/84874973604

U2 - 10.1016/j.copbio.2012.12.003

DO - 10.1016/j.copbio.2012.12.003

M3 - Review article

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VL - 24

SP - 130

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JO - Current Opinion in Biotechnology

JF - Current Opinion in Biotechnology

IS - 2

ER -

Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Abstract

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