Infectious diseases caused by bacteria that can be transmitted via food, livestock and
humans are always a concern to the public, as majority of them may cause severe illnesses …

Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other
sensory properties preferred by every ethnic community in this world culturally as parts of …

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains
with attributes of considerable relevance for food processing. These strains, in addition to …

Nisin is a peptide with antibacterial activity against a variety of pathogens. It was originally
obtained from a Lactococcus lactis. It is classified as a class I bacteriocin, as it is synthesised …

Meat is a highly nutritious food consumed by humans since ancient ages. Starting from
slaughtering of the meat-producing animals to processing it, the meat remains highly …

The most important products that have relevance to human health are produced by
microorganisms during fermentation. These are formed in the idiophase of growth and are …

In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus
(Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After …