In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

The biofloc system has recently attracted great attention as a cost-effective, sustainable, and
environmentally friendly technology and expected to contribute toward human food security …

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …

This review's objective was to critically revisit various research approaches for studies on the
application of beneficial organisms and bacteriocins as effective biopreservatives in the food …

This study aimed to optimize the production of antimicrobial peptides (AMPs) by pure and
mixed cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 in milk …

Bacteriocins and bacteriophage (phage) are biological tools which exhibit targeted microbial
killing, a phenomenon which until recently was seen as a major drawback for their use as …

A novel class Ⅲ bacteriocin gene (NX371) was mined by bioinformatic analysis from
Lactobacillus acidophilus NX2-6, which had 98.15% homology of helveticin J (GenBank …

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 …

Fermentation is one of if not the oldest food processing technique, yet it is still an emerging
field when it comes to its numerous mechanisms of action and potential applications. The …

Listeria monocytogenes continues to pose a food safety risk in ready‐to‐eat foods, including
fresh and soft/semisoft cheeses. Despite L. monocytogenes being detected regularly along …