TY  - JOUR
  - O' Shea, EF,Cotter, PD,Ross, RP,Hill, C
  - 2013
  - April
  - Current Opinion In Biotechnology
  - Strategies to improve the bacteriocin protection provided by lactic acid bacteria
  - Validated
  - ()
  - LACTOCOCCUS-LACTIS NISIN PRODUCTION PEDIOCIN PA-1 HETEROLOGOUS PRODUCTION FUNCTIONAL EXPRESSION ENHANCED ACTIVITY PICHIA-PASTORIS PLASMID PMRC01 STRAINS STARTER
  - 24
  - 130
  - 134
  - Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.
  - 10.1016/j.copbio.2012.12.003
DA  - 2013/04
ER  - 

@article{V243939556,
   = {O' Shea,  EF and Cotter,  PD and Ross,  RP and Hill,  C },
   = {2013},
   = {April},
   = {Current Opinion In Biotechnology},
   = {Strategies to improve the bacteriocin protection provided by lactic acid bacteria},
   = {Validated},
   = {()},
   = {LACTOCOCCUS-LACTIS NISIN PRODUCTION PEDIOCIN PA-1 HETEROLOGOUS PRODUCTION FUNCTIONAL EXPRESSION ENHANCED ACTIVITY PICHIA-PASTORIS PLASMID PMRC01 STRAINS STARTER},
   = {24},
  pages = {130--134},
   = {{Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.}},
   = {10.1016/j.copbio.2012.12.003},
  source = {IRIS}
}