Foodborne pathogens present a serious issue around the world due to the remarkably high
number of illnesses they cause every year. In an effort to narrow the gap between monitoring …

Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of
spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria …

Background Bioactivity and self-assembly are two important properties of peptides. Over the
past several decades, rapid advances have been made in the application of bioactive …

Antimicrobial peptides (AMPs) have attracted attention in the field of food preservatives due
to their favorable biosafety and potential antimicrobial activity. However, high synthetic cost …

Bacteriocins are promising alternatives to traditional food preservatives to control food borne
pathogen. However, most bacteriocins lose the majority of activity when the pH environment …

Background Peptide self-assembly as a popular hotspot in biotechnology, originating from
biological nature to construct functional materials, is widely used in biomedicine, food, and …

Fresh products are characterized by reduced shelf-life because they are an excellent growth
medium for a lot of microorganisms. Therefore, the microbial spoilage causing significant …

Staphylococcal food poisoning–caused by certain enterotoxigenic staphylococci–is one of
the most common worldwide foodborne diseases. In this context, bacterial biofilms on food …

Food packaging is not only a simple protective barrier, but a real “active” component, which
is expected to preserve food quality, safety and shelf-life. Therefore, the materials used for …

Bacillus velezensis FTL7 which exhibited potent antimicrobial peptide producing capacity
was isolated from a marine sediment sample of the West Coast region, South India, and …