Antimicrobial resistance (AMR), one among the most common priority areas identified by
both national and international agencies, is mushrooming as a silent pandemic. The …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

Food additives are natural or synthetic substances that can be added to foodstuff in small
amounts to perform technological functions, namely colour, sweetness or to extend shelf life …

Antimicrobial peptides (AMPs) are endogenous polypeptides produced by multicellular
organisms in order to protect a host from pathogenic microbes. AMPs are also defined as …

Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals,
plants, insects and bacteria. These peptides are responsible for defense of host from …

The present work mainly investigated the effects of prepared chitosan‑sodium alginate-nisin
(CS-SA-N) preservatives on the quality and bacterial phase of Penaeus vannamei shrimp …

The aim of the study was to evaluate possible antibacterial and antibiofilm efficacy of a
bacteriocin, nisin with two essential oil components linalool and p‐coumaric acid in …

The most common source of microbiological contamination in today's brewing industry is
Gram‐positive bacteria. Therefore, different approaches are used in daily quality assurance …

Antimicrobial peptides (AMPs) are a potential alternative to antimicrobial agents that have
got considerable research interest owing to their significant role in the inhibition of bacterial …

Abstract Effect of nisin on biochemical and microbial quality and shelf life of vacuum
packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4° C was …