Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk

In conclusion, three bacteriocin producers specifically inhibiting B. cereus, L. monocytogenes, S. aureus were isolated and the growth of pathogens in food systems were prevented by use of these PSBs as cocktails for the first time.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research