There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Peptides are biopolymers, typically consisting of 2–50 amino acids. They are biologically
produced by the cellular ribosomal machinery or by non-ribosomal enzymes and …

Food is the essential need of human life and has nutrients that support growth and health.
Gastrointestinal tract microbiota involves valuable microorganisms that develop therapeutic …

Bacteriocins produced by lactic acid bacteria (LAB-bacteriocins) may serve as alternatives
for aging antibiotics. LAB-bacteriocins can be used alone, or in some cases as potentiating …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

This review's objective was to critically revisit various research approaches for studies on the
application of beneficial organisms and bacteriocins as effective biopreservatives in the food …

Bioactive peptides used for food preservation can prolong the shelf life through
bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid …

Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially
produced. This preservative is often used for growth prevention of pathogenic bacteria …

Throughout history, humans have consistently developed strategies to prevent food-
associated illnesses. However, despite our multiple technological advances, food safety is …

Cockroaches have existed for 300 million years and more than 4600 extant species have
been described. Throughout their evolution, cockroaches have been associated with …