A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

Foodborne pathogens (FBP) represent an important threat to the consumers' health as they
are able to cause different foodborne diseases. In order to eliminate the potential risk of …

Bacteria employed in probiotic applications help to maintain or restore a host's natural
microbial floral. The ability of probiotic bacteria to successfully outcompete undesired …

Antimicrobial peptides (AMPs) are the natural antibiotics recognized for their broad-
spectrum resistance to bacteria, fungi, viruses and parasites, and influencing the host …

Whey is the by-product of cheese or casein production, it is of relative importance in the dai‐
ry industry due to the large volumes produced and the nutritional composition. Worldwide …

Thiopeptides (also known as thiazolyl peptides) are structurally complex natural products
with rich biological activities. Known for over 70 years for potent killing of Gram-positive …

Extensive research has been conducted on the development of three groups of naturally
occurring antimicrobials as novel alternatives to antibiotics: bacteriophages (phages) …

Listeria monocytogenes is one of the most important foodborne pathogens. This
microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened …

Food safety and microbiological quality are major priorities in the food industry. In recent
years, there has been an increasing interest in the use of natural antimicrobials in food …

Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially
produced. This preservative is often used for growth prevention of pathogenic bacteria …