Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry
Yanglei Yi, Ping Li, Fan Zhao, Tingting Zhang, Yuanyuan Shan, Xin Wang, Bianfang Liu, Yujie Chen, Xin Zhao, Xin Lü
Topics & Concepts
BacteriocinLactic acidBacteriaMode of actionAction (physics)Current (fluid)Biochemical engineeringFood scienceBiotechnologyChemistryBiologyMicrobiologyBiochemistryEngineeringPhysicsGeneticsThermodynamicsQuantum mechanicsProbiotics and Fermented FoodsIdentification and Quantification in FoodMeat and Animal Product Quality