Article ID Journal Published Year Pages File Type
2099121 Trends in Food Science & Technology 2010 10 Pages PDF
Abstract

The interest in biopreservation of food has prompted the quest for new natural antimicrobial compounds from different origins. Bacteriocins have been widely recognized as natural food biopreservatives but lastest advances on bateriocin biology have opened new fields to explore. On the contrary, the use of bacteriophages and endolysins has only been considered in the last five years and recent developments have produced promising perspectives. This review provides an overview of the current and foreseen applications of bacteriocins, bacteriophages and phage-encoded endolysins along the food chain and highlights research topics to be addressed in the future.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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