Articles written in Resonance – Journal of Science Education
Volume 21 Issue 3 March 12 pp 233-237 General Article
Volume 26 Issue 3 March 2021 pp 387-398 General Article
Lactic acid bacteria (LAB) naturally inhibit the growth of other closely related bacteria by producing antimicrobial peptides called ‘bacteriocins’. Bacteriocins are heat stable, food-safe, and potently inhibit numerous food spoilage as well as pathogenic bacteria. Most importantly, bacteriocins are rapidly degraded by gastric enzymes, and there are no reports on the development of antimicrobial resistance to them by the pathogenic bacteria. These features have attracted the attention of researchers to study bacteriocins for their fundamental properties and possible applications as next-generation antimicrobial agents.
Volume 26 | Issue 6