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Bacteriocins : production, applications and safety / Troy Padilla, editor.

Contributor(s): Material type: TextTextSeries: Bacteriology research developments seriesPublisher: New York : Nova Science Publishers, [2016]Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781634845311
  • 1634845315
Subject(s): Genre/Form: DDC classification:
  • 579.3 23
LOC classification:
  • QR92.B3
Online resources:
Contents:
BACTERIOCINS: PRODUCTION, APPLICATIONS AND SAFETY; BACTERIOCINS: PRODUCTION, APPLICATIONS AND SAFETY; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: BACTERIOCIN PRODUCING CULTURES: A SUSTAINABLE WAY FOR FOOD SAFETY IMPROVEMENT AND PROBIOTICS WITH ADDITIONAL HEALTH PROMOTING EFFECTS; ABSTRACT; INTRODUCTION; USE OF BACTERIOCINOGENIC BACTERIA IN FOOD PRODUCTS; BACTERIOCINOGENIC BACTERIA IN THE MEDICAL FIELD; CONCLUSION; REFERENCES; BIOGRAPHICAL SKETCH; Chapter 2: APPLICATION OF BACTERIOCINS IN FOOD AND HEALTH CARE; ABSTRACT; 1. INTRODUCTION.
2. BACTERIOCINS AND THEIR GENERAL PROPERTIES3. APPLICATIONS OF BACTERIOCINS IN FOOD AREA; 4. APPLICATIONS OF BACTERIOCINS IN HUMAN HEALTH; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: BACTERIOCINS: AN ALTERNATIVE FOR FOOD BIOPRESERVATION AND BIOFILM CONTROL; ABSTRACT; 1. INTRODUCTION; CONCLUSION; REFERENCES; Chapter 4: BACTERIOCIN APPLICATION IN MEATS: THE PROTECTIVE CULTURE APPROACH; ABSTRACT; INTRODUCTION; APPLICATIONS TO RAW MEATS; CONCLUSION; REFERENCES; BIOGRAPHICAL SKETCH.
Chapter 5: MILD PRESSURE TREATMENTS APPLIED TO PEDIOCOCCUS ACIDILACTICI HA-6111-2 AT EXPONENTIAL GROWTH PHASEABSTRACT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; INDEX.
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Includes bibliographical references and index.

Online resource; title from PDF title page (EBSCO, viewed May 3, 2016).

BACTERIOCINS: PRODUCTION, APPLICATIONS AND SAFETY; BACTERIOCINS: PRODUCTION, APPLICATIONS AND SAFETY; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: BACTERIOCIN PRODUCING CULTURES: A SUSTAINABLE WAY FOR FOOD SAFETY IMPROVEMENT AND PROBIOTICS WITH ADDITIONAL HEALTH PROMOTING EFFECTS; ABSTRACT; INTRODUCTION; USE OF BACTERIOCINOGENIC BACTERIA IN FOOD PRODUCTS; BACTERIOCINOGENIC BACTERIA IN THE MEDICAL FIELD; CONCLUSION; REFERENCES; BIOGRAPHICAL SKETCH; Chapter 2: APPLICATION OF BACTERIOCINS IN FOOD AND HEALTH CARE; ABSTRACT; 1. INTRODUCTION.

2. BACTERIOCINS AND THEIR GENERAL PROPERTIES3. APPLICATIONS OF BACTERIOCINS IN FOOD AREA; 4. APPLICATIONS OF BACTERIOCINS IN HUMAN HEALTH; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: BACTERIOCINS: AN ALTERNATIVE FOR FOOD BIOPRESERVATION AND BIOFILM CONTROL; ABSTRACT; 1. INTRODUCTION; CONCLUSION; REFERENCES; Chapter 4: BACTERIOCIN APPLICATION IN MEATS: THE PROTECTIVE CULTURE APPROACH; ABSTRACT; INTRODUCTION; APPLICATIONS TO RAW MEATS; CONCLUSION; REFERENCES; BIOGRAPHICAL SKETCH.

Chapter 5: MILD PRESSURE TREATMENTS APPLIED TO PEDIOCOCCUS ACIDILACTICI HA-6111-2 AT EXPONENTIAL GROWTH PHASEABSTRACT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; INDEX.

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