Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their
biopreservative properties. LAB have ability to produce various types of antimicrobial …

Table olives are one of the main fermented vegetables in the world. Olives can be
processed as treated or natural. Both have to be fermented but treated green olives have to …

Ninety strains of Lactobacillus fermentum which were isolated from traditional dairy products
of minority nationalities (53 strains from Tibet, 1 from Inner Mongolia, 7 from Yun Nan and 29 …

The aim of this work was to study the potential probiotic properties of lactobacilli associated
with table olives. From a total of 111 isolates from spontaneously fermented green olive …

Food provides humans with more than just energy and nutrients, addressing both vital
needs and pleasure. Food habits are determined by a wide range of factors, from sensorial …

Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth
of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins …

The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored
meat has potential application for assuring and improving food quality, safety and market …

In recent years, there has been an increasing interest in identifying and characterizing the
yeast populations associated with diverse types of table olive elaborations because of the …

The aim of this study was to explore the biochemical and genetic features of the two-peptide
bacteriocin produced by a Lactobacillus plantarum strain isolated from Italian type salami …

Some species of ruminal bacteria are known to produce antimicrobial peptides, but the
screening procedures have mostly been based on in vitro assays using standardized …