Abstract
Many lactic acid bacteria have been shown to be strongly antagonistic against other bacteria and may possibly be used in some foods as “protective” cultures against spoilage bacteria and food-borne pathogens (e. g. Listeria monocytogenes). In most cases, the inhibition is caused by the formation of organic acids or hydrogen peroxide, but bacteriocins may also be involved.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Biotechnology and Food Safety: Proceedings of the Second International Symposium
Paper Title
Journal
Date
