Background Bacteriocins are generally defined as ribosomally synthesized peptides, which
are produced by lactic acid bacteria (LAB) that affect the growth of related or unrelated …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

The current study aimed to screen bacteriocin producing LAB from different dairy products
and evaluation of their biological properties. Initially, 12 (4-chess, 4-curd, and 4-yohurt) LAB …

Staphylococcus aureus and its biofilm have emerged as a significant threat to the safety of
dairy products. In recent years, lactic acid bacteria (LAB) bacteriocins have been widely …

Vibrio parahaemolyticus is a widespread foodborne pathogen that causes serious seafood-
borne gastrointestinal infections. Biofilm and quorum sensing (QS) are critical in regulating …

Few bacteriocins with antibacterial activity against Shigella flexneri have been reported.
Here, a novel bacteriocin (LFX01) produced by Lactiplantibacillus plantarum strain LF-8 …

Ethnic fermented foods and alcoholic beverages are traditionally prepared by natural or
spontaneous fermentation or sometimes by using traditionally prepared starter cultures or …

目的: 研发低成本, 高密度的乳酸菌发酵剂. 方法: 以从剁辣椒分离的发酵乳杆菌BLHN3 为材料,
在MRS 培养基的基础上优化高密度发酵培养基及其培养条件. 结果: 发酵乳杆菌BLHN3 …

Objective: This study aimed to develop a low cost and high density lactobacillus starter.
Methods: The Lactobacillus fermentum BLHN3 isolated from chopped pepper was used as …