Nowadays, consumers are aware of the health concerns regarding food additives; the health
benefits of “natural” and “traditional” foods, processed without any addition of chemical …

Enterococci are lactic acid bacteria of importance in food, public health and medical
microbiology. Many strains produce bacteriocins, some of which have been well …

Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various
environments, but more particularly in the intestines of humans and other animals. Although …

Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino
acid-residue chain circularized by a head-to-tail peptide bond. The conformation of …

Bacteriocins are ribosomally synthesized antimicrobial peptides that have long been used in
the food industry. Being a highly diverse and heterogeneous group of molecules the …

Naturally fermented meat sausages have a long tradition in Mediterranean countries and
are one of the most important groups of traditional foods consumed throughout Europe …

We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs)
contents and bacterial communities in dry fermented sausages. Culture-dependent and …

Bacteriocins, a class of antimicrobial peptide produced by bacteria, may offer a potential
alternative to traditional antibiotics, an important step towards mitigating the ever-increasing …