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The population interest in health products is increasing day‐by‐day. Thus, the demand for natural products to be added in food and pharmaceutical commodity is also rising. Among these additives, colorants, which provides color to products, can be produced by microorganism through bioprocess. Looking for new source of natural colorants, fungi have been employed to this purpose producing novel and safer...
Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapment in bacterial cellulose (BC) membranes produced by Gluconacetobacter xylinus, aiming at improving their...
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