Production, Purification and Characterization of Antimicrobial Biomolecules from Potential Probiotic Lactic Acid Bacteria
Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains o