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Izolacja, optymalizacja, produkcja i oczyszczanie bakteriocyny

Izolacja, optymalizacja, produkcja i oczyszczanie bakteriocyny

Ganesh Moorthy I. / Palani S. / Selvaraj Ranganathan

58,82 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209247460
58,82 €
IVA incluido
Disponible

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Bakterie kwasu mlekowego (LAB) występują naturalnie w wielu surowcach wykorzystywanych do produkcji żywności, takich jak mleko, mięso i mąka. Bakteriocyny to białkowe związki przeciwbakteryjne, które stanowią heterologiczną podgrupę peptydów przeciwbakteryjnych syntetyzowanych przez rybosomy. Bakteriocyny mogą być stosowane jako bio-konserwanty w produktach fermentowanych. Szczepy bakterii kwasu mlekowego mają również potencjał, aby działać jako biokonserwanty lub naturalne konserwanty żywności.

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