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Isolamento, otimização, produção e purificação de bacteriocina

Isolamento, otimização, produção e purificação de bacteriocina

Ganesh Moorthy I. / Palani S. / Selvaraj Ranganathan

58,82 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209201394
58,82 €
IVA incluido
Disponible

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Sobre IBD

As bactérias do ácido láctico (BAL) ocorrem naturalmente em várias matérias-primas, como leite, carne e farinha, utilizadas na produção de alimentos. A bacteriocina é um composto antibacteriano proteico que constitui um subgrupo heterólogo de péptidos antimicrobianos sintetizados por ribossomas. A bacteriocina pode ser utilizada como conservante biológico em alimentos fermentados. As estirpes de bactérias do ácido láctico também têm potencial para atuar como conservantes biológicos ou conservantes naturais de alimentos.

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