In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among
other interesting metabolites with antimicrobial activity. A cell‐free supernatant (CFS) is a …

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 …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

Bacteriocins are low molecular weight peptides secreted by the predator bacterial cells to kill
sensitive cells present in the same ecosystem competing for food and other nutrients …

Highlights•We explore the upsurge in studies discerning the antifungal attributes of
LAB.•The biochemical nature of antifungal compounds derived from LAB is described.• …

Consumers' preferences for cleaner label products require the food industry to replace
synthetic preservatives with natural substitutes. Therefore, the synergistic inhibitory effect of …

Probiotics have gained increasing attention due to several health benefits related to the
human digestive and immune systems. Pediococcus spp. are lactic acid bacteria (LAB) that …