In recent years, a group of antibacterial proteins produced by gram-positive bacteria have
attracted great interest in their potential use as food preservatives and as antibacterial …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

In the last decade, a variety of ribosomally synthesized antimicrobial peptides or
bacteriocins produced by lactic acid bacteria have been identified and characterized. As a …

Antimicrobial peptides, bacteriocins, produced by lactic acid bacteria were adsorbed on the
cells of producing strains and other gram-positive bacteria. pH was a crucial factor in …

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 …

The preservative effect of lactic acid bacteria during the manufacture and subsequent
storage of fermented foods is mainly due to the acidic conditions that they create in the food …

ABSTRACT A novel antimicrobial protein, designated enterolysin A, was purified from an
Enterococcus faecalis LMG 2333 culture. Enterolysin A inhibits growth of selected …

Referee: Dr. Helen Dodd, Food Safety Science Division, Institute of Food Research, Norwich
Research Park, Colney NR4 7UA, Norwich, United Kingdom Pediocin PA-1 is a broad …

Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of
biopreservation practised by mankind. Bacterial antagonism has been recognized for over a …