ABSTRACT
Contents 3.1 Probiotic Potential of Enterococci .................................................................................... 40 3.2 Bacteriocins Produced by Enterococci ...............................................................................41 3.3 Applications of Probiotic, Bacteriocin-Producing Enterococci and eir Enterocins ........ 42
3.3.1 Probiotic and Bacteriocin-Producing Enterococci in Dairy Products .................... 42 3.3.1.1 Experimental Application of Enterocins in Dairy Products .................... 43
3.3.2 Bacteriocinogenic Enterococci, eir Enterocins, and eir Applicability in Meat Products....................................................................................................... 43
3.3.3 Bacteriocinogenic Enterococci, eir Enterocins, and eir Use in Food of Non-Animal Origin ...............................................................................................45
