The production of fermented foods is based on the use of starter cultures, for instance lactic
acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures …

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of
other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different …

Nowadays, consumers are aware of the health concerns regarding food additives; the health
benefits of “natural” and “traditional” foods, processed without any addition of chemical …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

The food industry seeks alternatives to satisfy consumer demands of safe foods with a long
shelf‐life able to maintain the nutritional and organoleptic quality. The application of …

Lactic acid bacteria (LAB) have been used for centuries in the fermentation of a variety of
dairy products. The preservative ability of LAB in foods is attributed to the production of anti …

Naturally occurring antimicrobial compounds could be applied as food preservatives to
protect food quality and extend the shelf life of foods and beverages. These compounds are …

Ribosomally synthesized peptides with antimicrobial properties (antimicrobial peptides—
AMPs) are produced by eukaryotes and prokaryotes and represent crucial components of …

The present study investigated the effects of peppermint (Mentha piperita), dill (Anethum
graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of …

Referee: Dr. Helen Dodd, Food Safety Science Division, Institute of Food Research, Norwich
Research Park, Colney NR4 7UA, Norwich, United Kingdom Pediocin PA-1 is a broad …