Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms

Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms

Food safety issues caused by foodborne pathogens and spoilage microorganisms have become one of the public health challenges worldwide. Bacteriocins are antimicrobial peptides synthesized by some bacterial ribosomes and are widely used as bio-preservatives and food additives. However, bacteriocins m...

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Bibliographic Details
Main Authors: Mingzhu WANG, Zihao TIAN, Zhongmei TAN, Jie REN, Gaoyun WU, Jinqi GUO, Yuchang YAO, Yuan YIN, Bailiang LI, Jiage MA, Wei YU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
bacteriocin
physical technology
synergistic effect
antimicrobial mechanism
food matrix
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030170
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