Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods.Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum here antimicrobial activity, thus holding promise in food preservation.The classifica