Bacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservation
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sidas Medya A.S.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bacteriocins are peptides produced by various bacteria species and having inhibitory or killing effect on other microorganisms. Because of these effects, bacteriocins are also used in food preservation. In this review, bacteria species producing bacteriocins, classification of bacteriocins, their mechanisms of action, bacteriocins produced by lactic acid bacteria and use of bacteriocins in food preservation were discussed. © 2022 by the Author(s).
Açıklama
Anahtar Kelimeler
Bacteriocins, Food preservation, Lactic acid bacteria
Kaynak
Akademik Gida
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
20
Sayı
2
