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Article

Strategies to improve the bacteriocin protection provided by lactic acid bacteria.

Current opinion in biotechnology - 1 Apr 2013

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

Abstract excerpt

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.

Topics

Bacteriocins
Bioengineering
Cloning, Molecular
Food Microbiology
Food Preservation
Lactic Acid
Lactobacillus
Multigene Family
Phenotype

Source

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 23337424
DOI: 10.1016/j.copbio.2012.12.003

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 30 Aug 2026.

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