Novel biotechnological applications of bacteriocins: A review
- Author
- MARCOS BALCIUNAS, Eduardo1 ; CASTILLO MARTINEZ, Fabio Andres1 ; DIMITROV TODOROV, Svetoslav2 ; GOMBOSSY DE MELO FRANCO, Bernadette Dora2 ; CONVERTI, Attilio3 ; PINHEIRO DE SOUZA OLIVEIRA, Ricardo1
[1] Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, University of São Paulo, Av Professor Lineu Prestes 580, São Paulo 05508-900, Brazil
[2] Food and Experimental Nutrition Department, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-900, Brazil
[3] Department of Chemical and Process Engineering, Genoa University, Genoa 1-16145, Italy - Source
Food control. 2013, Vol 32, Num 1, pp 134-142, 9 p ; ref : 2 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bacteriocins Biosafety Biotechnological applications Food additives Lactic acid bacteria Purification
- Keyword (fr)
- Additif alimentaire Application Article synthèse Bactérie lactique Bactériocine Biosécurité Biotechnologie Interaction microorganisme Purification
- Keyword (en)
- Food additive Application Review Lactic acid bacteria Bacteriocin Biosafety Biotechnology Microorganism interrelationships Purification
- Keyword (es)
- Aditivo alimentario Aplicación Artículo síntesis Bacteria láctica Bacteriocina Bioseguridad Biotecnología Interacción microorganismo Purificación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26976050
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2012.11.025 
https://dx.doi.org/10.1016/j.foodcont.2012.11.025
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