Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial
microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible …

Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic
(LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food …

Pacific bluefin tuna (Thunnus orientalis) is a highly valued seafood consumed globally. The
red color of tuna meat is considered a crucial indicator of its freshness and value, influencing …

Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a
practical and cost-effective processing strategy for eliminating mycotoxins. The present study …

This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to
control its growth using various lyophilized seaweed extracts (ie, Halimeda opuntia (HO) …

This study aims to biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish
cheese and yogurts. The minimum inhibitory concentrations (MICs), antioxidant potentials …

Many lactic acid bacteria (LAB) are considered probiotics and their postbiotic compounds
present additional health benefits through modulating the gut microbiota and metabolites …