Highlights•Overview of bacteriocinogenic lactic acid bacteria of dairy origin.•Bacteriocins as
food natural biopreservative with applications in cheese making.•Focus on limitations in the …

A survey is presented concerning original research articles published in well-reputed
scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide …

Use of probiotic biofilms can be an alternative approach for reducing the formation of
pathogenic biofilms in food industries. The aims of this study were (i) to evaluate the …

Enterococcus faecium strains were isolated from an original biotope, artisanal dried
Tunisian meat “Dried Ossban,” and evaluated for safety and capacity as probiotics. Gram …

The availability of green and cheap technologies to recover polyhydroxyalkanoates (PHAs)
from microbial biomass is crucial for the development of a reliable and sustainable …

Enterococcus faecium ST20Kc and ST41Kc were isolated from kimchi, a traditional Korean
fermented cabbage. Bacteriocins produced by both strains exhibited strong activity against …

Bile salt hydrolase (BSH) activity, hypo-cholesterolemic effect, and probiotic properties have
been reported for Enterococcus strains isolated from animal and human gut and fermented …

Aims The objective of this study was to isolate multifunctional bacteriocin‐producing strains;
to characterize the expressed bacteriocin for the control of Listeria monocytogenes and …

A total of 79 bacterial strains, previously isolated from donkey milk, were screened for their
antimicrobial activity against several spoilage and foodborne pathogenic bacteria. Amongst …

The increasing interest in products with functional properties has encouraged the search for
new lactic acid bacteria (LAB) present in natural sources, as traditional fermented foods. In …