A considerable number of strains belonging to different species of Enterococcus are highly
competitive due to their resistance to wide range of pH and temperature. Their …

Enterococci are Gram-positive, catalase-negative, non-spore-forming, facultative anaerobic
bacteria, which usually inhabit the alimentary tract of humans in addition to being isolated …

Microbiology is important to food safety, production, processing, preservation, and storage.
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …

Infectious diseases caused by bacteria that can be transmitted via food, livestock and
humans are always a concern to the public, as majority of them may cause severe illnesses …

Bacteriocins are generally recognized as “natural” compounds able to influence the safety
and quality of foods. In the past years, a lot of works have been aimed to the detection …

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

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria,
which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food …

Bioactive peptides used for food preservation can prolong the shelf life through
bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid …

The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …