In this review, antimicrobials from a range of plant, animal, and microbial sources are
reviewed along with their potential applications in food systems. Chemical and biochemical …

Background Food preservation is important in increasing the shelf life of food and ensuring
food safety. Investigations on food preservation have focused on meeting consumer …

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

Cereulide, which can be produced by Bacillus cereus, is strongly associated with emetic-
type food poisoning outbreaks. It is an extremely stable emetic toxin, which is unlikely to be …

Enterococci are lactic acid bacteria of importance in food, public health and medical
microbiology. Many strains produce bacteriocins, some of which have been well …

Rice is a very popular food throughout the world and the basis of the diet of the citizens of
many countries. It is used as a raw material for the preparation of many complex dishes in …

During the past two decades probiotic bacteria have been increasingly proposed as health
promoting bacteria in variety of food system, because of its safety, functional, and …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria,
which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food …

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 …