Bacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservation

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dc.authorscopusid57891228700
dc.contributor.authorMehenktaş C.
dc.date.accessioned2023-01-12T20:24:17Z
dc.date.available2023-01-12T20:24:17Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractBacteriocins 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).en_US
dc.identifier.doi10.24323/akademik-gida.1149889
dc.identifier.endpage198en_US
dc.identifier.issn1304-7582
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85138065880en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage194en_US
dc.identifier.trdizinid1145097en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1149889
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1145097
dc.identifier.urihttps://hdl.handle.net/11454/79857
dc.identifier.volume20en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacteriocinsen_US
dc.subjectFood preservationen_US
dc.subjectLactic acid bacteriaen_US
dc.titleBacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservationen_US
dc.title.alternativeBakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımlarıen_US
dc.typeReviewen_US

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