Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed
in England in 1953 and since then has been approved for use in over 48 countries. The …

The effect of lactic acid on the outer membrane permeability of Escherichia coli O157: H7,
Pseudomonas aeruginosa, and Salmonella enterica serovar Typhimurium was studied …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

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 …

Uptake of the fluorescent probe 1‐N‐phenylnaphthylamine (NPN), as adapted to an
automated spectrofluorometer enabling multiwell reading of microtitre plates, was applied to …

Minimally processed fruits are an important area of potential growth in rapidly expanding
fresh cut produce. However, the degree of safety obtained with the currently applied …

Lactic acid bacteria (LAB) produce a variety of low molecular mass compounds including
acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and other metabolites. Many of …

Nearly 57 Mt of food waste are generated annually in the EU for many reasons, for instance,
because of microbial food spoilage. So, actions to reduce food loss and waste are needed …