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Isolamento, ottimizzazione, produzione e purificazione della batteriocina

Isolamento, ottimizzazione, produzione e purificazione della batteriocina

Ganesh Moorthy I. / Palani S. / Selvaraj Ranganathan

58,82 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209244902
58,82 €
IVA incluido
Disponible
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I batteri lattici (LAB) sono presenti naturalmente in diverse materie prime utilizzate per la produzione alimentare, come latte, carne e farina. Le batteriocine sono composti antibatterici proteici che costituiscono un sottogruppo eterologo dei peptidi antimicrobici sintetizzati dai ribosomi. Le batteriocine possono essere utilizzate come conservanti biologici negli alimenti fermentati. Anche i ceppi di batteri lattici hanno il potenziale per agire come conservanti biologici o conservanti alimentari naturali.

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