Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

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 …

Currently, the emergence and ongoing dissemination of antimicrobial resistance among
bacteria are critical health and economic issue, leading to increased rates of morbidity and …

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …

In the past few decades, peptide antibacterial products with unique antibacterial
mechanisms have attracted widespread interest. They can effectively reduce the probability …

Consuming fermented foods has been reported to result in improvements in a range of
health parameters. These positive effects can be exerted by a combination of the live …

Simple Summary Antibiotic resistance is a growing threat; its indiscriminate use has led to
management restrictions in humans and animals. Bacteriocins are powerful antimicrobial …

Bacteriocins are multifunctional, ribosomally produced, proteinaceous substances with
pronounced antimicrobial activity at certain concentrations. They are produced by bacteria …

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 …