There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

It is almost a century since nisin was discovered in fermented milk cultures, coincidentally in
the same year that penicillin was first described. Over the last 100 years this small, highly …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Postbiotics may be defined as soluble metabolites released by food-grade microorganisms
during the growth and fermentation in complex microbiological culture, food or gut. It is rich …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …

Background Food preservation is important in increasing the shelf life of food and ensuring
food safety. Investigations on food preservation have focused on meeting consumer …

In the last few years, feed additives have been used in animal nutrition to improve nutrient
utilization, health parameters and animal performance. However, the use of antibiotics as …

Highlights•Lactic acid bacteria (LAB) help to produce foods with superior quality.•LAB
metabolites affect various food properties.•Use of LAB metabolites separately could improve …