The globalization of trade and lifestyle ensure that the factors responsible for the emergence
of diseases are more present than ever. Despite biotechnology advancements, meat-based …

Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon,
Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of …

Abstract Aims The capacity of Lactobacillus sakei CRL1862 to prevent the growth of
pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat …

The food industry demands new procedures and methods to produce minimally processed,
ready to eat food with intact nutritional, taste, and flavor properties. The biopreservation and …

Abalone viscera, which accounts for more than 20% of body weight, is typically discarded.
With increases in abalone aquaculture production, novel uses for abalone viscera are …

Sturgeon sausages were manufactured by fermentation technology using eight probiotic
cultures including, Lactobacillus paraplantarum S4, L-ZS9, Lactobacillus pentosus strain 31 …

BACKGROUND: Ten strains of lactic acid bacteria (LAB) were investigated for their anti‐
Helicobacter pylori effects. The bactericidal activity and organic acid content in spent culture …

Meat and particularly ground beef is frequently associated with Food Poisoning episodes
and breeches in Food Safety. The main goal of this research was to evaluate the bactericide …

В обзоре представлены актуальные данные о биологии бактерий рода Lactobacillus и
их использовании в промышленности и биотехнологии. Большое внимание уделено …

Antimicrobial peptides, namely bacteriocins, produced by lactic acid bacteria (LAB) are well
known and have been found to be antagonistic toward closely related bacteria and …