Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

Weissella is a genus earlier considered a member of the family Leuconostocaceae, which
was reclassified into the family Lactobacillaceae in 1993. Recently, there have been studies …

Exopolysaccharides (EPS) from lactic acid bacteria (LAB) are much diversed in structure,
composition and applications which also adding a great commercial potential due to its …

Bacteriocins are generally considered as low‐molecular‐weight ribosomal peptides or
proteins synthesized by G+ and G− bacteria that inhibit or kill other related or unrelated …

Among other fermentation processes, lactic acid fermentation is a valuable process which
enhances the safety, nutritional and sensory properties of food. The use of starters is …

A dramatic increase in bacterial resistance towards currently available antibiotics has raised
worldwide concerns for public health. Therefore, antimicrobial peptides (AMPs) have …

The multidrug-resistant strains of food spoilage bacteria and foodborne pathogenic bacteria
in food are badly in need of being controlled by effective bio-preservatives. In this study, the …

Despite the use of several Weissella (W.) strains for biotechnological and probiotic
purposes, certain species of this genus were found to act as opportunistic pathogens, while …

Class IIa bacteriocins are heat-stable, unmodified peptides with a conserved amino acids
sequence YGNGV on their N-terminal domains, and have received much attention due to …

With the appearance of superbug and environment pollution, it is urgent to find a viable
alternative to synthetic fungicide for controlling postharvest disease on citrus, especially for …