Bacteria have evolved a wide range of mechanisms to harm and kill their competitors,
including chemical, mechanical and biological weapons. Here we review the incredible …

The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

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 …

Enterococci are lactic acid bacteria of importance in food, public health and medical
microbiology. Many strains produce bacteriocins, some of which have been well …

Lactic acid bacteria (LAB) fight competing Gram-positive microorganisms by secreting anti-
microbial peptides called bacteriocins. Peptide bacteriocins are usually divided into …

Ribosomally synthesized peptides with antimicrobial properties (antimicrobial peptides—
AMPs) are produced by eukaryotes and prokaryotes and represent crucial components of …

During the past two decades probiotic bacteria have been increasingly proposed as health
promoting bacteria in variety of food system, because of its safety, functional, and …

The inhibitory activity of 122 out of 426 Enterococcus strains of geographically widespread
origin and from different sources (food and feed, animal isolates, clinical and nonclinical …

Most bacteriocins in gram-positive bacteria are small and heat stable (peptide bacteriocins),
and their antimicrobial activities are directed against a broader spectrum of bacteria than is …