Natural secretions from lactic acid bacteria inhibit food bornes pathogens and enhance safety
Photo by Manuel Sardo on Unsplash
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.
Why is it important?
Controlled fermentation using bactericin producing lactic acid bacteria makes the food safer for human consumption
The following have contributed to this page: Professor Philippa C OJIMELUKWE