Bacteriocins are generally considered as low‐molecular‐weight ribosomal peptides or
proteins synthesized by G+ and G− bacteria that inhibit or kill other related or unrelated …

Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and
Gram-negative) that exhibits antimicrobial activity against closely related species, and food …

Staphylococcus aureus and its biofilm have emerged as a significant threat to the safety of
dairy products. In recent years, lactic acid bacteria (LAB) bacteriocins have been widely …

Bacteriocins are known to inhibit various foodborne bacteria and their biofilms; however, few
bacteriocins with activity against food-derived Staphylococcus aureus have been reported …

Staphylococcus aureus and its drug‐resistant strains, which threaten public health and food
safety, are in need of effective control by biopreservatives. A novel bacteriocin, pentocin JL …

Bacteriocin-producing strain BB04, isolated from centenarians' intestine and identified as
Bifidobacterium animals, produced the maximum activity of bifidocin A (640 AU/ml) in MRS …

Background Nisin, an effective natural food preservative, is an antimicrobial peptide
produced by Lactococcus lactis. Although it has been mainly studied and developed as a …

A novel bacteriocin, sakacin LSJ618, produced by the strain Lactobacillus sakei LSJ618
isolated from traditional Chinese fermented radish, was studied. L. sakei LSJ618 was …

Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne
pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer …

Background: Probiotics are defined as adequate amount of live microorganisms able to
confer health benefits on the host. Currently, most commercially available probiotic products …