Lactobacillus salivarius: Bacteriocin and probiotic activity

Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probio...

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Veröffentlicht in:	Food microbiology 2013-12, Vol.36 (2), p.296-304
Hauptverfasser:	Messaoudi, S., Manai, M., Kergourlay, G., Prévost, H., Connil, N., Chobert, J.-M., Dousset, X.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Bacterial Agents - metabolism antibacterial properties antibiotics antimicrobial peptides Bacteriocins Bacteriocins - metabolism Bacteriology Biochemistry, Molecular Biology Biological and medical sciences birds Cell Behavior Cellular Biology Chickens disinfectants food biopreservation Food industries Food microbiology food pathogens food processing Food safety Fundamental and applied biological sciences. Psychology gastrointestinal system Gastrointestinal Tract - immunology Gastrointestinal Tract - microbiology General aspects Humans Hygiene and safety immune system lactic acid bacteria Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus salivarius Life Sciences Microbiology and Parasitology Molecular biology Probiotic probiotics Probiotics - metabolism spoilage swine
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