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 PROPERTIES

3. 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 PHASE

ABSTRACT

1. INTRODUCTION

2. MATERIALS AND METHODS

3. RESULTS AND DISCUSSION

CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

INDEX