Radjaa Spano
Lactic Acid Bacteria (LAB) play a crucial role in food biotechnology, primarily due to their antagonistic activities against pathogenic and spoilage microorganisms. These activities are attributed to various molecular mechanisms, which make LAB important in enhancing food safety, extending shelf life, and improving the quality of fermented foods. This article discusses the molecular mechanisms, food targets, and other related traits of interest associated with LAB antagonistic activities in food biotechnology.
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