What is it about?
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
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Why is it important?
The broad antimicrobial spectrum of bacteriocins has stimulated the research attention on their application mainly in the food industry as natural preservatives.
Perspectives
The immobilization of LAB bacteriocins on different matrices of organic and inorganic origin has been proposed as an advanced approach in the natural food preservation for their specific antimicrobial activity, anti-biofilm properties and potential use as tools for pathogen detection.
Anna Lante
University of Padova
Read the Original
This page is a summary of: Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation, The Open Biotechnology Journal, March 2018, Bentham Science Publishers,
DOI: 10.2174/1874070701812010025.
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