Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods Silvina Alicia Pujato, Diego Javier Mercanti, Mariángeles Briggiler Marcó, María Luján Capra, Andrea Quiberoni and Daniela Marta Guglielmotti* Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Santa Fe, Argentina Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended...