Postbiotics may be defined as soluble metabolites released by food-grade microorganisms
during the growth and fermentation in complex microbiological culture, food or gut. It is rich …

Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other
sensory properties preferred by every ethnic community in this world culturally as parts of …

For a long time, the abuse of antibiotics and the excessive use of synthetic preservatives
have caused harm to human health. Bacteriocins produced by lactic acid bacteria (LAB) are …

BACKGROUND Microbial protease can interact with meat protein in fermented meat
products at a certain pH and temperature. To investigate the effects of various pH values and …

The review presents the characteristics of bacteria of the Lactobacillus family and their abi
lity to synthesize various bacteriocins. The classification of bacteriocins of lactobacilli is …

Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was
originally isolated from Chinese cereal fermented drink, showing an antimicrobial …

В огляді наведено літературні дані щодо характеристики бактерій родини Lactobacillus
і їх здатність синтезувати різні бактеріоцини. Показана класифікація бактеріоцинів …