Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
Vishakha Bisht,
Biki Das,
Naveen Kumar Navani
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 is witnessing an increasing preference for minimally processed food products free from chemical additives. Another contributing factor to the search for potent antimicrobials is the escalating number of infections caused by an… Show more
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