Since the beginning of the current millennium, innovations in food packaging systems have
evolved as response to the continuous changes in market trends and consumer's …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

The objective of this study was to evaluate the probiotic properties of Lactobacillus casei and
Lactobacillus fermentum strains, as well as to select novel and safe strains for future …

Clinically, excessive ω-6 polyunsaturated fatty acid (PUFA) and inadequate ω-3 PUFA have
been associated with enhanced risks for developing ulcerative colitis. In rodent models, ω-3 …

Background Consumers are increasingly demanding for natural and beneficial foods, in
order to improve their health and well-being. Probiotics play an important role in such …

Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any
environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal …

Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the
production of traditional fermented foods. There fermentative abilities were explored by the …

Objective To study the production, purification and characterization of bacteriocin from
Lactobacillus murinus AU06 isolated from marine sediments and its broad spectrum of …

The study aimed to isolate LAB from a traditional fermented fish product, Shidal of India to
evaluate their probiotic characteristics. Forty strains of LAB comprising L. plantarum, P …

The objective of this study was to isolate and characterize lactic acid bacteria with probiotic
potential in silages of different species of forage plants, cocoa beans, and artisanal salami …