Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation

Affiliations

¹ School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.
² Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Québec, QC, Canada.
³ Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.

Editorial

Riadh Hammami et al. Front Microbiol. 2019.

. 2019 Jul 4:10:1561.

doi: 10.3389/fmicb.2019.01561. eCollection 2019.

¹ School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.
² Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Québec, QC, Canada.
³ Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.

No abstract available

Keywords: Lactic acid bacteria; bacteriocins; food biopreservation; food microbiota; foodborne pathogens; protective cultures.

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Editorial on the Research Topic Application of Protective Cultures and Bacteriocins for Food Biopreservation