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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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6

Lactic acid bacteria (LAB) as antimicrobials in food products

Types and mechanisms of action

C.A. O'Bryan1, P.G. Crandall1, S.C. Ricke1,  and J.B. Ndahetuye2     1University of Arkansas, Fayetteville, AR, USA     2Institute of Agriculture and Animal Husbandry, Kigali, Africa

Abstract

Lactic acid bacteria (LAB) are a large group of beneficial bacteria that have a major potential for use in biopreservation because they are generally recognized as safe for consumers. This chapter discusses the characteristics of LAB, the effects of culture preparation and storage on LAB characteristics, and the antimicrobial compounds produced by LAB.

Keywords

Bacteriocin(s); Biopreservation; Lactic acid bacteria; Natural antimicrobials

6.1. Introduction

The first use ...

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