What is it about?
Lactic acid bacteria, commonly found in fermented foods produce secretions such as bacteriocins which are capable of preventing the growth of pathogenic organisms such as Staphylococcus aureus and Escherichia coli, therby making the food safer for human consumption.
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Why is it important?
Controlled fermentation using bactericin producing lactic acid bacteria makes the food safer for human consumption
Perspectives
Use of bacteriocin producing lactic acid bacteria should be encouraged in food fermentations
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Bacteriocins from lactic acid bacteria inhibit food borne pathogens., IOSR Journal of Environmental Science Toxicology and Food Technology, January 2014, IOSR Journals,
DOI: 10.9790/2402-08155056.
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