Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial
microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible …

Abstract In this study, 16 Lactobacilli (LABs) isolated from the drupes of olive (Olea
europaea) oil varieties were identified as Lactiplantibacillus plantarum (seven isolates) …

Global crop and food contamination with mycotoxins are one of the primary worldwide
concerns, while there are several restrictions regarding approaching conventional physical …

Maintaining the overall quality and shelf life of plant-based food and beverages is
particularly important yet challenging to the food industry. Demand for natural preservation …

It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic
(LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food …

The objectives of this study were to (i) test the in vitro inhibitory activity of fermented
consortia of the cyanobacterium Arthrospira platensis (syn. Spirulina platensis) and two …

Pacific bluefin tuna (Thunnus orientalis) is a highly valued seafood consumed globally. The
red color of tuna meat is considered a crucial indicator of its freshness and value, influencing …