Bacteriocins Produced by Lactic Acid Bacteria and Their Use for Food Preservation
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概要
- 論文の詳細を見る
With the shift in consumer preference to foods minimally processed and free from chemical preservatives, bacteriocins produced by lactic acid bacteria (LAB) have received much attention due to their potential use as natural food preservatives. It has been shown that nisin, the only bacteriocin approved so far, and some of the newly isolated novel bacteriocins are effective biopreservatives in certain food systems in which concentrated bacteriocin preparations or the bacteriocin-producing strains have been used. Here, the state of this subject at present is outlined.
- 東北大学の論文
- 2004-11-25
著者
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YONEYAMA Hiroshi
Laboratory of Dairy Microbiology, Department of Molecular and Cell Biology, Graduate School of Agric
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Ando Tasuke
Laboratory Of Animal Microbiology Department Of Microbial Biotechnology Graduate School Of Agricultu
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Yoneyama Hiroshi
Laboratory Of Animal Microbiology Department Of Microbial Biotechnology Graduate School Of Agricultu
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KATSUMATA Ryoichi
Laboratory of Animal Microbiology, Department of Microbial Biotechnology, Graduate School of Agricul
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Katsumata Ryoichi
Laboratory Of Animal Microbiology Department Of Microbial Biotechnology Graduate School Of Agricultu
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Katsumata Ryoichi
Laboratory Of Animal Microbiology Department Of Microbial Biotechnology Graduate School Of Agricultu
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Yoneyama H
Laboratory Of Animal Microbiology Department Of Microbial Biotechnology Graduate School Of Agricultu
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