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 …

Staphylococcus aureus and its biofilm have emerged as a significant threat to the safety of
dairy products. In recent years, lactic acid bacteria (LAB) bacteriocins have been widely …

Emerging diseases in aquaculture are creating havoc on the industry's profitability and
productivity due to climate stress and shifting conditions. It creates scarcity to meet the global …

Food-borne pathogens pose health challenges to consumers and are serious concerns in
the food industry. Accordingly, we investigated the probiotic properties of Lactococcus lactis …

The aim of this work was the screening of bacteriocin‐producing LABs isolated from fish, the
selection of promising/prominent strain (s), the characterization of the bacteriocin produced …

In this study, screening bacteriocin-producing strains from 2,000 plant-derived strains by
agar well diffusion method was conducted. The corresponding produced bacteriocin was …

Lactococcus lactis subsp. lactis (L. lactis subsp. lactis) is commonly found in naturally
fermented dairy products (NFDPs). This subspecies is of high economic value due to its …

This work was aimed to screen bacteriocin-producing LAB from freshwater fish, select a
prominent strain and evaluate its safety, characterise the bacteriocin produced, and evaluate …

Few bacteriocins with antibacterial activity against Shigella flexneri have been reported.
Here, a novel bacteriocin (LFX01) produced by Lactiplantibacillus plantarum strain LF-8 …

Foodborne pathogens and their biofilms pose a risk to human health through food chain.
However, the bacteriocin resources combating this threat are still limited. Here …