A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant,
soil, foods, and gastrointestinal tract of humans and animals. They were previously used as …

This article highlights new members, novel mechanisms of action, new functions, and
interesting applications of antimicrobial peptides reported in 2014. As of December 2014 …

Antimicrobial peptides (AMPs) are generally considered as an essential component of
innate immunity, thereby providing the first line of defense against wide range of pathogens …

Food preservation is a method used to handle and treat food products to slow down food
spoilage and subsequently reduce the risk of foodborne illness. Nowadays, the demand for …

Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its
antibacterial products to extend the shelf life and enhance the safety of foods (Stiles 1996) …

As a specific ecological factor of the aquatic environment, salinity can significantly affect
intestinal and intestinal microbial homeostasis, which play essential roles in maintaining …

Microalgae have been used as natural ingredients in popular fish-based products to
increase their nutritional value. The impact of the addition of Chlorella minutissima …

Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a
serious pathogenic microorganism threatening the food safety especially in ready-to-eat …

Being an important source of human enteric diseases, microbiological safety is one of the
major risk concerns in the meat industry. In order to inhibit and inactivate microbial …