Biopreservation refers to extended storage life and enhanced safety of foods using the
natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major …

There is evidence documenting the beneficial health effects of probiotic microorganisms.
Also, many studies have reported that the best matrices to deliver probiotic are dairy …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

Lactic acid bacteria (LAB) have been used for centuries in the fermentation of a variety of
dairy products. The preservative ability of LAB in foods is attributed to the production of anti …

Consumption of functional probiotic foods has increased over recent decades, alongside
with increasing consumer and researcher awareness of their health-promoting effects. This …

Chinese sauerkraut (also known as “PaoCai”), a kind of sound fermented vegetable product,
is widely consumed in China. Changes of lactic acid bacteria flora throughout spontaneous …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

Lactic acid bacteria (LAB) are the most important bacteria used in food fermentations. Apart
from general demands for starter cultures from the view of safety, technological effectiveness …

Numerous strains of lactic acid bacteria associated with food systems are capable of
producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens …

To optimize bacteriocin production processes, the relationships between growth, bacteriocin
production and factors affecting the occurrence and intensity of the activity peak during the …