Application of bacteriocins and protective cultures in dairy food preservation

Silva, Célia C. G.; Silva, Sofia P. M.; Ribeiro, Susana C.

doi:10.3389/fmicb.2018.00594

Cited by 601Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety

Application of bacteriocins and protective cultures in dairy food preservation

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Silva, Célia C. G., Silva, Sofia P. M., Ribeiro, Susana C.·2018·Frontiers in Microbiology

DOI 10.3389/fmicb.2018.00594PMC PMC5900009

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Abstract

In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.

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Enterocins are more effective than nisin in inhibiting L. monocytogenes.
“Other bacteriocins, such as enterocins, have been shown to be more effective than nisin in inhibiting L. monocytogenes [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
The Enterocins section reports that enterocins inhibit L. monocytogenes, but does not say they are more effective than nisin. The explicit comparison with nisin appears in the Pediocins section and concerns pediocins, not enterocins (page numbers unavailable). (LLM, conf=0.90)
Experimental — accuracy not yet measured
Nisin cannot be used in foods with neutral or alkaline pH, or in foods that require LAB for fermentation.
“However, the efficacy of nisin has some limitations, since it cannot be used in foods with neutral or alkaline pH, or in foods that require LAB for fermentation [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
The Nisin section says application in dairy products is limited to pH values below 7 because activity greatly declines at higher pH. It also says nisin inhibits LAB, creating a great limitation for dairy foods requiring LAB fermentation. Calling this an absolute inability to use nisin in such foods overstates the source. (LLM, conf=0.88)
Experimental — accuracy not yet measured
Bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin.
“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
The “Bacteriocins Produced by Lab” section says that LAB bacteriocins are sensitive to pancreatin complex, trypsin, and chymotrypsin. The citing sentence makes the claim about bacteriocins generally, while the passage specifies those produced by lactic acid bacteria. (LLM, conf=0.82)
Experimental — accuracy not yet measured
Bacteriocins have no negative effects on the gut microbiota because they are sensitive to digestive proteases.
“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
Bacteriocins produced by LAB are often active over a wide pH range, resist high temperatures, and inhibit the growth of a variety of food spoilage and pathogenic bacteria.
“Bacteriocins produced by LAB are often active over a wide pH range, resist high temperatures, and inhibit the growth of a variety of food spoilage and pathogenic bacteria.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]

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Biocontrol of Psychrotrophic Enterotoxigenic Bacillus cereus in a Nonfat Hard Cheese by an Enterococcal Strain–Producing Enterocin AS-48
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Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4
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A new hybrid bacteriocin, Ent35–MccV, displays antimicrobial activity against pathogenic Gram‐positive and Gram‐negative bacteria
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Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer
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Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese
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Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
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Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)
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Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Morales, M. L. V., Todorov, S. D., Saad, S. M. I., & Franco, B. D. G. D. M. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.12.010 · Cited by 77 · see citing works
The action of the bacterial toxin, microcin B17, on DNA gyrase
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Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese
Kondrotienė, K., Kasnauskytė, N., Šernienė, L., Gölz, G., Alter, T., Kaškonienė, V., Maruška, A., & Malakauskas, M. (2017) · LWT · doi:10.1016/j.lwt.2017.09.021 · Cited by 75 · see citing works
Innovative bionanocomposite films of edible proteins containing liposome-encapsulated nisin and halloysite nanoclay
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Short communication: Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk
Alves, F. C. B., Barbosa, L. N., Andrade, B. F. M. T., Albano, M., Furtado, F. B., Pereira, A. F. M., Rall, V. L. M., & Júnior, A. F. (2016) · Journal of Dairy Science · doi:10.3168/jds.2015-10025 · Cited by 66 · see citing works
Novel cultures for cheese improvement
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The Structure and Biological Aspects of Peptide Antibiotic Microcin J25
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Isolation and partial characterization of bacteriocins from Pediococcus species
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Streptococcus thermophilus 580 Produces a Bacteriocin Potentially Suitable for Inhibition of Clostridium tyrobutyricum in Hard Cheese
Mathot, A., Beliard, E., & Thuault, D. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73906-x · Cited by 64 · see citing works
Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry
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Specific Binding of Cinnamycin (Ro 09-0198) to Phosphatidylethanolamine. Comparison between Micellar and Membrane Environments
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The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced byKocuria varians, to control the growth ofBacillus cereusin chilled dairy products
O'MAHONY, T. A. F., Rekhif, N., Cavadini, C., & Fitzgerald, G. F. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01222.x · Cited by 61 · see citing works
The use of enterocin CCM 4231 in soy milk to control the growth of Listeria monocytogenes and Staphylococcus aureus
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Lacticin 3147 - Biosynthesis, Molecular Analysis, Immunity, Bioengineering and Applications
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Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese
Rodrı́guez, E., Arqués, J. L., Gaya, P., Núñez, M., & Médina, M. (2001) · Journal of Dairy Research · doi:10.1017/s0022029900004660 · Cited by 57 · see citing works
Inhibition ofListeria monocytogenesandStaphylococcus aureusby enterocin CCM 4231 in milk products
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Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese
Felício, B. A., Pinto, M. S., Oliveira, F. S., Lempk, M. W., Pires, A. C. D. S., & Lelis, C. A. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9520 · Cited by 54 · see citing works
Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter
Martínez‐Cuesta, M. C., Bengoechea, J. A., Bustos, I., Rodríguez, B. C., Requena, T., & Peláez, C. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.07.005 · Cited by 54 · see citing works
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese
Garde, S., Ávila, M., Sánchez, R. A., Gaya, P., & Núñez, M. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.07.018 · Cited by 54 · see citing works
Generation of Food-Grade Lactococcal Starters Which Produce the Lantibiotics Lacticin 3147 and Lacticin 481
O’Sullivan, L., Ryan, M. P., Ross, R. P., & Hill, C. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.6.3681-3685.2003 · Cited by 54 · see citing works
Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation
Arakawa, K., Kawai, Y., Iioka, H., Tanioka, M., Nishimura, J., Kitazawa, H., Tsurumi, K., & Saito, T. T. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1240 · Cited by 54 · see citing works
Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening
Martínez‐Cuesta, M. C. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00516-5 · Cited by 51 · see citing works
Control of Listeria monocytogenes in Goat's Milk and Goat's Jben by the Bacteriocinogenic Enterococcus faecium F58 Strain
Achemchem, F., Abrini, J., Martínez‐Bueno, M., Valdivia, E., & Maqueda, M. (2006) · Journal of Food Protection · doi:10.4315/0362-028x-69.10.2370 · Cited by 51 · see citing works
Effect of enterocin CCM 4231 onListeria monocytogenes in Saint-Paulin cheese
Lauková, A., Vlaemynck, G., & Czikková, S. (2001) · Folia Microbiologica · doi:10.1007/bf02873596 · Cited by 50 · see citing works
Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp. sakei 2a
Malheiros, P. D. S., Cuccovia, I. M., & Franco, B. D. G. D. M. (2015) · Food Control · doi:10.1016/j.foodcont.2015.11.037 · Cited by 50 · see citing works
Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding
Oshima, S., Hirano, A., Kamikado, H., Nishimura, J., Kawai, Y., & Saito, T. T. (2014) · Journal of Applied Microbiology · doi:10.1111/jam.12454 · Cited by 49 · see citing works
An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481
Ribeiro, S. C., O'Connor, P. M., Ross, R. P., Stanton, C., & Silva, C. C. G. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.07.017 · Cited by 49 · see citing works
Self-citation
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes
Barbosa, M. D. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. D. M. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.005 · Cited by 47 · see citing works
Gelatine based films added with bacteriocins and a flavonoid ester active against food-borne pathogens
Ibarguren, C., Céliz, G., Díaz, A. S., Bertuzzi, M. A., Daz, M., & Audisio, M. C. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.01.007 · Cited by 44 · see citing works
Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza
Şahingil, D., İşleroğlu, H., Yıldırım, Z., Akçelik, N., & Yıldırım, M. (2011) · TURKISH JOURNAL OF BIOLOGY · doi:10.3906/biy-0906-48 · Cited by 44 · see citing works
Enhanced control of Listeria monocytogenes by Enterococcus faecium KE82, a multiple enterocin–producing strain, in different milk environments
Vandera, E., Lianou, A., Kakouri, A., Feng, J., Koukkou, A.-I., & Samelis, J. (2017) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-16-082 · Cited by 44 · cited 1× · see citing works
“Vandera et al. (2017) investigated the use of a multiple enterocin-producing bacterial strains possessing the structural entA, entB, and entP enterocin genes.”
Background
Characterization and application of antilisterial enterocins on model fresh cheese
Ribeiro, S. C., Ross, R. P., Stanton, C., & Silva, C. C. G. (2017) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-17-031 · Cited by 42 · see citing works
Self-citation
Mode of action of leucocin K7 produced by Leuconostoc mesenteroides K7 against Listeria monocytogenes and its potential in milk preservation
Shi, F., Wang, Y., Li, Y., & Wang, X. (2016) · Biotechnology Letters · doi:10.1007/s10529-016-2127-y · Cited by 41 · see citing works
The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria
OUMER, A., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2001) · Journal of Food Protection · doi:10.4315/0362-028x-64.1.81 · Cited by 40 · see citing works
Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate
Scannell, A. G. M., Hill, C., Ross, R. P., Marx, S. P., Hartmeier, W., & Arendt, E. K. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.01149.x · Cited by 40 · see citing works
Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis
Benkerroum, N., Ghouati, Y., Ghalfi, H., Elmejdoub, T., Roblain, D., Jacques, P., & Thonart, P. (2002) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2002.00053.x · Cited by 40 · see citing works
The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis
Morgan, S. M., O’Sullivan, L., Ross, R. P., & Hill, C. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00123-1 · Cited by 40 · see citing works
Efficacy of bovicin HC 5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese
Pìmentel-Filho, N. D. J., Mantovani, H. C., de Carvalho, A. F., Dias, R. S., & Vanetti, M. C. D. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12316 · Cited by 40 · see citing works
Safety and technological properties of bacteriocinogenic enterococci isolates from Tunisia
Jaouani, I., Abbassi, M. S., Ribeiro, S. C., Khémiri, M., Mansouri, R., Messadi, L., & Silva, C. C. G. (2015) · Journal of Applied Microbiology · doi:10.1111/jam.12916 · Cited by 39 · see citing works
Self-citation
Statement of removal
(2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1020918 · Cited by 36 · see citing works
Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese
Ávila, M., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72561-9 · Cited by 35 · see citing works
The four-component aureocin A70 as a promising agent for food biopreservation
Fagundes, P. C., de Farias, F. M., Santos, O. C. D. S., da Paz, J. A. S., Ceotto, H., Alviano, D. S., Romanos, M. T. V., & Bastos, M. D. C. D. F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.08.017 · Cited by 34 · see citing works
Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk
Verma, S. K., Sood, S. K., Saini, R. K., & Saini, N. (2017) · LWT · doi:10.1016/j.lwt.2017.02.031 · Cited by 34 · see citing works
Application of lactococcin BZ and enterocin KP against Listeria monocytogenes in milk as biopreservation agents
Yıldırım, Z., Öncül, N., Yıldırım, M., & Karabıyıklı, Ş. (2016) · Acta Alimentaria · doi:10.1556/066.2016.45.4.4 · Cited by 31 · see citing works
Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese
Ávila, M., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.06.009 · Cited by 30 · see citing works
Industrial cheese whey utilization for enhanced production of purified pediocin PA-1
Garsa, A. K., Kumariya, R., Kumar, A., Lather, P., Kapila, S., & Sood, S. K. (2014) · LWT · doi:10.1016/j.lwt.2014.07.008 · Cited by 29 · see citing works
Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening
Anastasiou, R., Aktypis, A., Georgalaki, M. D., Papadelli, M., Vuyst, L. D., & Tsakalidou, E. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.12.001 · Cited by 29 · see citing works
Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes
Aguayo, M. D. C. L., Burgos, M. J. G., Pulido, R. P., Gálvez, A., & López, R. L. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.05.006 · Cited by 29 · see citing works
Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems
Acuña, L., Corbalán, N. S., Fernández-No, I. C., Morero, R. D., Barros‐Velázquez, J., & Bellomio, A. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1469-0 · Cited by 28 · see citing works
Anti-staphylococcal effect of enterocin in Sunar® and yogurt
Lauková, A., Czikková, S., & Burdová, O. (1999) · Folia Microbiologica · doi:10.1007/bf02825667 · Cited by 28 · see citing works
Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk
Mitra, S., Mukhopadhyay, B. C., & Biswas, S. R. (2011) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2011.03075.x · Cited by 27 · see citing works
Growth inhibition of Listeria monocytogenes by bacteriocin-producing Staphylococcus equorum SE3 in cheese models
Bockelmann, W., Koslowsky, M., Goerges, S., Scherer, S., Franz, C. M. A. P., & Heller, K. J. (2016) · Food Control · doi:10.1016/j.foodcont.2016.06.019 · Cited by 24 · see citing works
Characterization and growth of Bacillus spp. in heat-treated cream with and without nisin
Nissen, H., Holo, H., Axelsson, L. T., & Blom, H. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01279.x · Cited by 23 · see citing works
Application of a bacteriocin-like inhibitory substance producing Enterococcus durans E204 strain, isolated from camel milk, to control Listeria monocytogenes CECT 4032 in goat jben
Khay, E. O., Idaomar, M., Moussaoui, N. E., & Abrini, J. (2013) · Annals of Microbiology · doi:10.1007/s13213-013-0666-1 · Cited by 21 · see citing works
Utilization of bacteriocin-producing bacteria in dairy products
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Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products
Leroy, F., & Vuyst, L. D. (2010) · VUBIR (Vrije Universiteit Brussel) · Cited by 20 · see citing works
Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture
González, L., & Zárate, V. (2015) · Journal of Dairy Research · doi:10.1017/s0022029915000126 · Cited by 17 · see citing works
Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4°C
Kykkidou, S., Pournis, N., Kostoula, O., & Savvaidis, I. N. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.02.006 · Cited by 16 · see citing works
Heterologous production of pediocin for the control of Listeria monocytogenes in dairy foods
Renye, J. A., Somkuti, G. A., Garabal, J. I., & Du, L. (2011) · Food Control · doi:10.1016/j.foodcont.2011.04.031 · Cited by 9 · see citing works

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Impact of antibiotics on the human microbiome and consequences for host health
Patangia, D. V., Ryan, C. A., Dempsey, E. M., Ross, R. P., & Stanton, C. (2022) · MicrobiologyOpen · doi:10.1002/mbo3.1260 · Cited by 806 · see citing works
Bacteriocins: Properties and potential use as antimicrobials
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Lactic Acid Bacteria in Finfish—An Update
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Authors: Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C.
Affiliations: Universidade dos Açores (PT)
Corresponding author: Silva, Célia C. G.
ORCID: Silva, Célia C. G.
Silva, Sofia P. M.
Ribeiro, Susana C.
Venue: Frontiers in Microbiology
Publisher: Frontiers Media SA
Published: 2018-04-09
Volume: 9
Pages: 594-594
ISSN: 1664-302X (ISSN-L)
DOI: 10.3389/fmicb.2018.00594
PMC: PMC5900009
OpenAlex: W2797148322
Cited by: 601
References: 155
Citations by year: 2026: 64 · 2025: 77 · 2024: 81 · 2023: 77 · 2022: 80 · 2021: 86 · 2020: 89 · 2019: 32 · 2018: 15
FWCI: 5.63
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: Frontiers in Microbiology (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Fundo Regional para a Ciência e Tecnologia (M3.1.2/F/011/ 2011)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Keywords: bacteriocins, bacteriocin-producing lactic acid bacteria, dairy product preservation, natural food preservatives, chemical preservative alternatives, dairy spoilage, pathogen control, yogurt, cheese, milk, shelf life extension, food safety

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Application of bacteriocins and protective cultures in dairy food preservation

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