Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …

The implementation of government regulations on antibiotic use, along with the public's
concern for drug resistance, has strengthened interest in developing alternatives not only …

One of the most important challenges in the field of food safety is producing natural and safe
substances that act against pathogens in food. Bacteriocins and antimicrobial peptides …

In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm
were successfully synthesized from sour whey solution by a hydrothermal method (200° C …

Vibrio parahaemolyticus and its biofilm threaten food safety and human health. Bacteriocins
are known to inhibit various foodborne bacteria and their biofilms; however, few bacteriocins …

Foodborne pathogens and their biofilms pose a risk to human health through food chain.
However, the bacteriocin resources combating this threat are still limited. Here …

It is desirable to obtain high levels of viable Lacticaseibacillus paracasei, a widely used food
probiotic whose antibacterial activity and potential application in milk remain largely …

Food spoilage is a major issue in the food sector, posing financial and health risks. New
preservation methods have emerged to prolong shelf life and prevent spoilage. Chemical …

A biocontrol Bacillus velezensis strain, NT35, was isolated from the rhizosphere soil of
ginseng, and its sterile filtrate was obtained through a 0.22 μm filter which had a significant …

Bacteriocins are peptides produced by various types of bacteria. Members of the Bacillus
genus are known to produce compounds with inhibitory activity in protein structure against …