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Postępy Mikrobiologii - Advancements of Microbiology

Polish Society of Microbiologists

Subject: Microbiology


ISSN: 0079-4252
eISSN: 2545-3149





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VOLUME 56 , ISSUE 4 (April 2017) > List of articles


Katarzyna Ratajczak * / Agnieszka Piotrowska-Cyplik

Keywords : lactic acid bacteria, lactic fermentation, probiotics

Citation Information : Postępy Mikrobiologii - Advancements of Microbiology. Volume 56, Issue 4, Pages 416-421, DOI:

License : (CC BY-NC-ND 4.0)

Published Online: 22-May-2019



Lactic acid bacteria are one of the most commonly found microorganisms in food. One of the reasons behind their popularity are their probiotic properties. Lactic acid bacteria produce a wide range of metabolites which often find use as antimicrobial agents or preservatives. The efficacy and efficiency of these compounds are vastly different. The most promising group of lactic acid bacteria metabolites are bacteriocins. However, there are crucial issues with the application of bacteriocins in the food industry. The goal of this study was to provide an overview of the lactic acid bacteria metabolites most commonly used in industry.

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