title: Strategies to improve the bacteriocin protection provided by lactic acid bacteria.
abstract: 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.
authors: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors: Eileen F
authors: EF
authors: O' Shea
authors: Paul D
authors: PD
authors: Cotter
authors: R Paul
authors: RP
authors: Ross
authors: Colin
authors: C
authors: Hill
mesh_terms: D001430:Bacteriocins / Q000096:biosynthesis / Q000235:genetics / Q000378:metabolism*; D057005:Bioengineering; D003001:Cloning, Molecular; D005516:Food Microbiology; D005519:Food Preservation; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D005810:Multigene Family / Q000235:genetics; D010641:Phenotype
chemical_list: D001430:Bacteriocins; D019344:Lactic Acid