Abstract:Purpose: Incidence of food borne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with less chemical additives but natural products which are not harmful to the consumers. Bacteriocins produced by lactic acid bacteria (LAB), is of interest because they are active in a nanomolar range, do not have toxic effects and are readily available in fermented food products.Methods: In this research, LAB w… Show more
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