Bacteriocins of Lactic Acid Bacteria as Potent Antimicrobial Peptides against Food Pathogens
An ever-growing demand for food products with minimal chemical additives has generated a necessity for exploring new alternatives for food preservation. In this context, more recently, bacteriocins, the peptides having antimicrobial property, synthesized ribosomally by numerous bacteria have been at...
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| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2021
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/74860 |
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