Nisina como conservante de alimentos : revisión sistemática de la literatura

ABSTRACT: Currently, one of the mostimportant obligations of the food industry is to be able to guarantee product innocuousness, which translates into a need for preservatives. Nisin, an antimicrobial peptide produced by Lactococcus lactis, holds the greatest potential as a natural preservative used...

Full description

Autores:

Cano Serna, Daniela
Gómez Marín, María Antonia
Oviedo Gallego, Vanessa
Ríos Osorio, Leonardo Alberto

Tipo de recurso:

Review article

Fecha de publicación:

2015

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

spa

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/12939

Acceso en línea:

http://hdl.handle.net/10495/12939

Palabra clave:

microorganismo
microorganism
nisina
nisin
antimicrobiano
antimicrobial
preservación
preservation

Rights

openAccess

License

Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)