Pharmacological properties of raspberry leaf extracts in vitro

Bacteriocins are ribosomally synthesised, antimicrobial peptides produced by bacteria. Many bacteriocins produced by food grade lactic acid bacteria exhibit the potential to control spoilage and pathogenic bacteria in food. Here we review the means by which these bacteriocins are employed by the food industry, that is through the production of bacteriocins by bacteriocinogenic bacteria from within the food or by the addition of a bacteriocin to...