The “golden era” of antibiotic discovery has long passed, but the need for new antibiotics
has never been greater due to the emerging threat of antibiotic resistance. This urgency to …

Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage
crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades …

Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB),
which are used as probiotics in both human and animal husbandry. We isolated …

Bacteria use various strategies to compete in an ecological niche, including the production
of bacteriocins. Bacteriocins are ribosomally synthesized antibacterial peptides, and it has …

The current study aimed to screen bacteriocin producing LAB from different dairy products
and evaluation of their biological properties. Initially, 12 (4-chess, 4-curd, and 4-yohurt) LAB …

Plantaricin LPL-1, produced by Lactobacillus plantarum LPL-1, is a novel class IIa
bacteriocin with bactericidal activity against foodborne bacteria. The aim of this present …

In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi, a fermented milk
product and L. plantarum strain DKP1 isolated from kinema, a fermented soybean food of …

The cell membrane is the most important protective barrier in living cells and cell membrane
targeted therapy may be a high‐performance therapeutic modality for tumor treatment. Here …

Atomic force microscopy is an increasingly attractive tool to study how peptides disrupt
membranes. Often performed on reconstituted lipid bilayers, it provides access to time and …

Enterococcus faecium TJUQ1 with high bacteriocin-producing ability was isolated from
pickled Chinese celery. In this study, enterocin TJUQ1 was purified by ammonium sulfate …