Several lactic acid bacteria (LAB) isolates from the Lactobacillus genera have been applied
in food preservation, partly due to their antimicrobial properties. Their application in the …

A great number of Gram (+) and Gram negative (-) bacteria produce during their growth,
substances of protein structure (either proteins or polypeptides) possessing antimicrobial …

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 …

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

Background Bacteriocins are peptide-derived molecules produced by bacteria, whose
recently-discovered functions include virulence factors and signaling molecules as well as …

Food spoilage which makes food unsuitable for human consumption is one of the major
concerns in the food industry. Although various chemical additives are being used …

Abstract Background Bacteriocin-producing Lactic acid bacteria (LAB) have vast
applications in human and animal health, as well as in food industry. The structural …

This review aims to comprehensively chronicle the biosynthesis, classification, properties,
and applications of bacteriocins produced by Weissella genus strains, particularly …

Handler and consumer safety are the critical risks associated with conventional chemical
preservatives and disinfectants used in the food industry. Alternative nature‐based …

Current separation, isolation and purification techniques to obtain highly potent purified
lactobacilli and lactococci bacteriocins include chemical precipitation, separation employing …