General criteria that classify a substance as a bacteriocin and differentiate it from other inhibitory substances produced by microorganisms, the structure and mode of action of bacteriocins, their production, gene encoding, and use in safety, preservation and prevention of spoilage of foods (meat, fish, milk products, cereals, fruit and vegetables, beverages) are discussed. The possibility of using certain bacteriocin-producing cultures as a protective inoculum against temp. abuse of products with a long refrigerated shelf-life, and future uses of bacteriocins, are considered.
CITATION STYLE
Eckner, K. F. (1992). Bacteriocins and food applications. Dairy, Food and Environmental Sanitation, 12(4), 204–209. Retrieved from https://ezproxy2.library.colostate.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&AuthType=cookie,ip,url,cpid&custid=s4640792&db=lah&AN=19920455758&site=ehost-live
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