The Need for Food Biopreservation (B. Ray). Food and Microorganisms of Concern (B. Ray). Procedures to Detect Antimicrobial Activities of Microorganisms (M.A. Daeschel). Cells of Lactic Acid Bacteria as Food Preservatives (B.

Ray). Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives (B. Ray and W.E. Sandine). Diacetyl of Lactic Acid Bacteria as a Food Preservative (B. Ray). Hydrogen Peroxide, Lactoperoxidase Systems, and Reuterin (M.

A. Daeschel and M.H. Penner). Bacteriocins of Starter Culture Bacteria as Food Biopreservatives: An Overview (B. Ray). Nisin of Lactococcus Lactis SSP - Lactis as a Food Biopreservative (B. Ray).

Pediocin(s) of Pediococcus Acidilactici as a Food Biopreservative (B. Ray). Bacteriocins of Other Lactic Acid Bacteria (M.A. Daeschel). Metabolites of Yeasts as Biopreservatives (A.T. Bakalinsky).

Catalog no. 4943 1992, 400 pp., ISBN: 0-8493-4943-5 U.S. $125.00/Outside U.S. $150.

00.