Lactic acid bacteria produce a variety of bacteriocins that have recently come under detailed
investigation. The biochemical and genetic characteristics of these antimicrobial proteins are …

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 …

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 …

A review is presented on the present status of biological preservation of foods. Recent
developments are discussed with respect to underlying mechanisms of inhibition by …

During the last few years, a large number of new bacteriocins produced by lactic acid
bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a …

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 …

Twenty-six strains of Lactobacillus plantarum isolated from green olive fermentations were
tested for cross-antagonistic activities in an agar drop diffusion test. Cell-free supernatants …

Numerous strains of lactic acid bacteria associated with food systems are capable of
producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens …

Many urinary tract infections (UTIs) are recurrent because uropathogens persist within the
bladder epithelial cells (BECs) for extended periods between bouts of infection. Because …

Aims: The screening and initial characterization of bacteriocins produced by lactic acid
bacteria (LAB) from raw Tenerife goats' cheese with possible application as biopreservatives …