In recent years, a group of antibacterial proteins produced by gram-positive bacteria have
attracted great interest in their potential use as food preservatives and as antibacterial …

Preservation of foods by fermentation is a widely practiced and ancient technology.
Fermentation ensures not only increased shelf life and microbiological safety of a food but …

Biopreservation refers to extended storage life and enhanced safety of foods using the
natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

A large number of new bacteriocins in lactic acid bacteria (LAB) has been characterized in
recent years. Most of the new bacteriocins belong to the class II bacteriocins which are small …

During the last few years, a large number of new bacteriocins produced by lactic acid
bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a …

Lactic acid bacteria (LAB) play an essential role in the majority of food fermentations, and a
wide variety of strains are routinely employed as starter cultures in the manufacture of dairy …

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

Enterocin P is a new bacteriocin produced by Enterococcus faecium P13 isolated from a
Spanish dry-fermented sausage. Enterocin P inhibited most of tested spoilage and food …