Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns.

Todorov, Svetoslav Dimitrov; Popov, Igor; Weeks, Richard; Chikindas, Michael Leonidas

Todorov, Svetoslav Dimitrov; Popov, Igor; Weeks, Richard; Chikindas, Michael Leonidas.

Afiliación

Todorov SD; ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
Popov I; Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia.
Weeks R; Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA.
Chikindas ML; Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia.

Foods ; 11(19)2022 Oct 10.

Article en En | MEDLINE | ID: mdl-36230222

Palabras clave

antimicrobial peptides; bacteriocins; food safety; lactic acid bacteria; sustainable

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza

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