Food Biopreservatives of Microbial Origin provides basic and
applied information regarding how antimicrobial metabolites of
safe, food-grade bacteria (used in food fermentation) can be
utilized as food preservatives. The authors discuss why
biopreservation of food is important, identify the foods and
microoganisms for which biopreservation is suitable, and explore
the potential of bacteriocins of food-grade starter culture
bacteria and the antimicrobial proteins of yeasts as possible food
biopreservatives. The book is a valuable reference resource that
will benefit students of food science and researchers in food
industries, regulatory agencies, and advisory groups.
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