Nisin is a bacteriocin produced by a group of Gram‐positive bacteria that belongs to
Lactococcus and Streptococcus species. Nisin is classified as a Type A (I) lantibiotic that is …

Pathogens that infect the gastrointestinal and respiratory tracts are subjected to intense
pressure due to the environmental conditions of the surroundings. This pressure has led to …

The formation and persistence of surface-attached microbial communities, known as
biofilms, are responsible for 75% of human microbial infections (National Institutes of …

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as
natural food preservatives. These antimicrobial peptides usually do not change the sensorial …

Fundamentals of Food Biotechnology Food biotechnology is the application of modern
biotechnological techniques to the manufacture and processing of food; for example …

Nisin is a cationic antimicrobial peptide used as a natural food preservative against gram-
positive bacteria. However, nisin is degraded following interaction with food components …

The effects of probiotic supplementation on systemic health and gastrointestinal diseases
have been investigated in numerous studies. The aim of this review is to provide an …

From raw milk we found 10 Lactococcus garvieae isolates that produce a new broad-
spectrum bacteriocin. Though the isolates were obtained from different farms, they turned …

Medical device-associated infections (MDAI) are a critical problem due to the increasing
usage of medical devices in the aging population. The inhibition of biofilm formation through …

Lung cancer is the leading cause of cancer deaths globally with most of the reported cases
(> 85%) associated with non-small cell lung cancer (NSCLC). Current therapies have …