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 …

Aeromonas hydrophila is a freshwater, facultatively anaerobic, chemo-organoheterotrophic
bacterium that distressed fishes with gastroenteritis, septicemia and causes a disease …

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 …

The use of biodegradable nanocomposite films in active packaging is of great importance
since they can have a controlled release of antimicrobial compounds. This study was …

Fish are continuously exposed to a wide range of microorganisms present in the
environment, and the microbiota of fish have been the subject of several reviews. This …

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 …

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

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 …

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 …

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 …