Silage is one of the main ingredients in dairy cattle diets and it is an important source of
nutrients, particularly energy and digestible fiber. Unlike properly made and managed …

Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial
activity. Within this class, the pediocins are those bacteriocins that share a highly conserved …

Probiotic bacteria offer a number of potential health benefits when administered in sufficient
amounts that in part include reducing the number of harmful organisms in the intestine …

The effects of lactic acid bacteria (LAB) on hydrogen fermentation of organic waste were
investigated. For this three hydrogen producing strains of Clostridium were cultured with two …

This article explores the effects of physically manipulated packaging materials on the quality
and safety of meat products. Recently, innovative measures for improving quality and …

The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from
farmed fish and with potential application as biopreservatives against both Listeria …

The aim of this study was to investigate the relationship between the microbial growth, the
bacteriocin production and the effect of pH and temperature on the occurrence and the …

Aims: To isolate bacteriocin‐producing lactic acid bacteria (LAB) with high wide spectrum
antibacterial activity and to characterize their inhibitory peptides. Method and Results: Seven …

Nisin, is a class of low molecular weight polypeptides or proteins, produced by most lactic
acid bacteria, Nisin A was first identified in milk cultures in 1928 and is the only bacteriocin …

Bacteriocins from lactic acid bacteria (LAB) are a diverse group of antimicrobial
proteins/peptides, offering potential as biopreservatives, and exhibit a broad spectrum of …