Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

Listeria monocytogenes is a foodborne pathogen that contaminates food-processing
environments and persists within biofilms on equipment, utensils, floors, and drains …

Regular consumption of fermented dairy products helps maintain a healthy microbiota and
prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food …

Non-alcoholic fatty liver disease (NAFLD) is a common liver disease with a rapidly
increasing number of cases worldwide. This study aimed to evaluate the effects of …

The ability of soil bacteria to successfully compete with a range of other microbial species is
crucial for their growth and survival in the nutrient-limited soil environment. In the present …

Moonlighting proteins are those capable of performing more than one biochemical or
biophysical function within the same polypeptide chain. They have been a recent focus of …

The aims of this study were to isolate LAB with anti-Listeria activity from salami samples,
characterize the bacteriocin/s produced by selected isolates, semi-purify them and evaluate …

Bacteriocins from lactic acid bacteria (LAB) are a diverse group of antimicrobial
proteins/peptides, offering potential as biopreservatives, and exhibit a broad spectrum of …

The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods
against various foodborne pathogens was evaluated, and the bacteriocins produced by the …

Abstract Survival, bacteriocin (s) production, and antilisterial effect of Lactobacillus sakei
subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage …