TY  - JOUR
  - Book Reviews
  - Cotter, PD,Hill, C,Ross, RP
  - 2005
  - May
  - Bacteriocins: Developing innate immunity for food
  - Validated
  - 1
  - ()
  - LACTIC-ACID BACTERIA GRAM-POSITIVE BACTERIA CLASS-IIA BACTERIOCINS ANTIMICROBIAL PEPTIDE NISIN LACTOBACILLUS-PLANTARUM NC8 SITE-DIRECTED MUTAGENESIS CONFERS CROSS-PROTECTION PRECURSOR LIPID II LISTERIA-MONOCYTOGENES LACTOCOCCUS-LACTIS
  - Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
  - 777
  - 788
  - DOI 10.1038/nrmicro1240
DA  - 2005/05
ER  - 

@review{V160957604,
   = {Book Reviews},
   = {Cotter,  PD and Hill,  C and Ross,  RP },
   = {2005},
   = {May},
   = {Bacteriocins: Developing innate immunity for food},
   = {Validated},
   = {1},
   = {()},
   = {LACTIC-ACID BACTERIA GRAM-POSITIVE BACTERIA CLASS-IIA BACTERIOCINS ANTIMICROBIAL PEPTIDE NISIN LACTOBACILLUS-PLANTARUM NC8 SITE-DIRECTED MUTAGENESIS CONFERS CROSS-PROTECTION PRECURSOR LIPID II LISTERIA-MONOCYTOGENES LACTOCOCCUS-LACTIS},
   = {{Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.}},
  pages = {777--788},
   = {DOI 10.1038/nrmicro1240},
  source = {IRIS}
}