Active and intelligent packaging systems are continuously evolving in response to growing
challenges from a modern society. This article reviews:(1) the different categories of active …

Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …

The globalization of trade and lifestyle ensure that the factors responsible for the emergence
of diseases are more present than ever. Despite biotechnology advancements, meat-based …

Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat
products with natural flavour and taste and an extended shelf-life. To match all these …

Traditional fermented foods where lactic acid bacteria (LAB) are present have been
associated with beneficial effects on human health, and some of those benefits are related to …

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 …

Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of
20%–30%. The elderly and immunocompromised are particularly susceptible to listeriosis …

The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various
environments, but more particularly in the intestines of humans and other animals. Although …

Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino
acid-residue chain circularized by a head-to-tail peptide bond. The conformation of …