Importance in dairy technology of bacteriocins produced by dairy starter cultures

Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and large heat-labile proteins (class III, e. g. helvetici...

Full description

Bibliographic Details
Main Authors: Bedia Şimşek, Osman Sağdıç, Aynur Gül Karahan
Format: Article
Language:English
Published: Pamukkale University 2002-03-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089822