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      Bacteriocins: developing innate immunity for food.

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          Abstract

          Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.

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          Author and article information

          Journal
          Nat Rev Microbiol
          Nature reviews. Microbiology
          Springer Science and Business Media LLC
          1740-1526
          1740-1526
          Oct 2005
          : 3
          : 10
          Affiliations
          [1 ] Alimentary Pharmabiotic Centre, Microbiology Department, University College Cork, Cork, Ireland.
          Article
          nrmicro1273
          10.1038/nrmicro1273
          16205711
          698dff76-a2ba-46a3-8d12-047dfcc5d54a
          History

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