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Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins

✍ Scribed by Pilar García; Lorena Rodríguez; Ana Rodríguez; Beatriz Martínez

Book ID
116916836
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
658 KB
Volume
21
Category
Article
ISSN
0924-2244

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Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing intere