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 …

In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

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 …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

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 …

Nowadays, consumers are aware of the health concerns regarding food additives; the health
benefits of “natural” and “traditional” foods, processed without any addition of chemical …

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 …

Human gut-microbiome explorations have enriched our understanding of microbial
colonization, maturation, and dysbiosis in health-and-disease subsets. The enormous …

Bacteriocins are generally considered as low‐molecular‐weight ribosomal peptides or
proteins synthesized by G+ and G− bacteria that inhibit or kill other related or unrelated …

Bacteriocins are bioactive antimicrobial peptides synthesized in the ribosome of numerous
bacteria and released extracellularly. Bacteriocins have the ability to kill or inhibit the growth …