In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

The gut microbial ecosystem, which is a collection of the host-microbiota interactions and the
inter-species interplay among bacteria-dominated microbiota, has become a research …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Background Lactobacillus helveticus is a homofermentative, thermophilic starter bacterium
commonly used in dairy processing to produce cheese and fermented milk. It is known for …

Probiotics have been shown to be effective against infectious diseases in clinical trials, with
either intestinal or extraintestinal health benefits. Even though probiotic effects are strain …

The present study aimed to purify and characterize a novel low-molecular-weight
antimicrobial peptide (AMP) named as PNMGL2 produced by Lactiplantibacillus plantarum …

The proteinaceous compounds produced by lactic acid bacteria are called bacteriocins and
have a wide variety of bioactive properties. However, bacteriocin's commercial availability is …

Lactic acid bacteria (LAB) have been known to possess bacteriocidal activity resulting from
ribosomally synthesized antimicrobial peptides called bacteriocin. This study focused on the …

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted
lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on …

The aim of this work was the screening of bacteriocin‐producing LABs isolated from fish, the
selection of promising/prominent strain (s), the characterization of the bacteriocin produced …