Access
To read this article in full you may need to log in, make a payment or gain access through a site license (see right).
Review
Nature Reviews Microbiology 3, 777–788 (1 October 2005) | doi:10.1038/nrmicro1273
Bacteriocins: developing innate immunity for food
&
Abstract
Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
To read this article in full you may need to log in, make a payment or gain access through a site license (see right).
