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Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives BABT
Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008
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