Traditional fermented fish products are favored due to their unique flavors. The fermentation
process of fish is accompanied by the formation of flavor substances through a complex …

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 …

The novel bacteriocin JS17 was obtained from Bacillus subtilis JSX-5, isolated from
blueberry (Vaccinium uliginosum) ferments. JS17 was purified by ÄKTA Purifier, semi …

Members of Bacillaceae family are of major interest in medical industry due to vast
antimicrobial peptides they produce as therapeutic agents. For decades, synthetic and …

Germination pretreatment of raw materials is an effective technique to improve the flavor and
nutritional value of soy sauce. In this study, we aimed to investigate the effects of germinated …

In-vitro and Bioinformatic techniques were applied to three Bacillus strains, isolated from
Thai fermented fish, to establish potential probiotic properties of the isolates. 16S and WGS …

Live microorganisms with generally recognized as safe (GRAS) status and antagonistic
effect against undesired microbes have been extensively applied in different types of food as …

The activity of antimicrobial peptides (AMPs) can be enhanced by sodium chloride (NaCl),
but whether this applies to halotolerant bacteria, such as Staphylococcus aureus, is …

Thai-fermented fish (Pla-ra), a popular seasoning for Thai cuisine, is rich in free amino acids,
but its high salt content and long fermentation time limit its applications. Autochthonous …

Microorganisms inhabiting saline environments have been known for decades as producers
of many valuable bioproducts. These substances include antimicrobial peptides (AMPs), the …