Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

In this study, two different species of lactic acid bacteria (LAB)(Lactobacillus plantarum and
Pedocococcus pentosaceus) with high exopolysaccharide (EPS) yield were selected from a …

Citrus (Citrus spp.) species produce a variety of fruits that are popular worldwide. Citrus
fruits, however, are susceptible to postharvest decays caused by various pathogenic fungi …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Fungi-induced postharvest diseases are the leading causes of food loss and waste. In this
context, fruit decay can be directly attributed to phytopathogenic and/or mycotoxin-producing …

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial
microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible …

The fungal pathogen Botrytis cinerea causes grey mold, a severely damaging disease of
strawberry. Lactic acid bacteria (LAB) are known for their biopreservative activity …

Lactic acid bacteria (LAB) are ubiquitous, Gram-positive, probiotic, and facultative aerophilic
microorganisms. They are commonly found in wide range of environments including food …

The aim of this work was to characterize the antifungal activity of 14 probiotics Lactobacillus
strains of (L. plantarum, L. pentosus and L. brevis), isolated from traditional fermented green …