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

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7

Lactic acid bacteria (LAB) as antimicrobials in food products

Analytical methods and applications

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) have a major potential for use in biopreservation. This chapter reviews key issues in using LAB as biopreservatives: methods for screening LAB for antimicrobial activity, the regulatory framework governing the use of LAB in foods, the main methods for using LAB as biopreservatives in food, and the use of LAB in the preservation of particular foods and as a biosanitizer.

Keywords

Bacteriocin(s); Biosanitation; Lactic acid bacteria; Natural ...

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