Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
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DOI: 10.1002/jsfa.13783
Abstract: Concerns about food safety have consistently driven the exploration of potent antimicrobials with probiotic origins. Identification of probiotic‐derived bacteriocins as robust alternatives to antibiotics has gained traction following the COVID‐19 pandemic. Additionally, the global market… read more here.
Keywords: food; bacteriocins sourced; sourced traditional; safety ... See more keywords