Bacteriocins of Lactic Acid Bacteria

Bacteriocins have become the focus of intense interest among researchers in food science, microbiology, and biochemistry. Interest in "natural" food preservatives, mouth-care products, and other products has never been greater. The dairy industry's loss is in the billions due to mastitic contamination of milk. With the FDA approval of the use of nisin (this bacteriocin has been legally used in Europe for many years), research into bacteriocins has increased. Their potential is seen as virtually unlimited. In addition to the keen interest of food scientists in these agents, there is much energy being put into understanding the molecular basis for the incredibly potent and specific antimicrobial properties of bacteriocins. Much has been said about these compounds, and "Bacteriocins of Lactic Acid Bacteria" sets forth all phases of the current understanding of bacteriocins. It also discusses their potential for development in the food industry. This book aims to serve as a reference, bringing together the current knowledge on all fronts of bacteriocin research. The focus is on the application of these substances for use as commercial food preservatives, as well as on the ecology, function, molecular biology, and potential for further development via biotechnological manipulation