Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review
Lorena Trejo-González, Ana-Estefanía Gutiérrez-Carrillo, Adriana‐Inés Rodríguez‐Hernández, Ma. del Rocío López-Cuellar, Norberto Chavarría‐Hernández
Topics & Concepts
BiopreservationBacteriocinPediococcusLactococcusIsolation (microbiology)Lactococcus lactisEnterococcusBiologyLactobacillusBiotechnologyFood scienceLactic acidBacteriaMicrobiologyAntimicrobialGeneticsFermentationProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology