Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

An ultimate goal in food production is to guarantee food safety and security. Fermented food
products benefit from the intrinsic capabilities of the applied starter cultures as they produce …

Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular
types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in …

From a selection of seven traditional and 14 innovative alheiras, 491 lactic acid bacteria
(LAB) were isolated and tested for their antimicrobial activity against several food-borne …

In light of the phenomenon of colony collapse disorder, there has been a growing interest in
finding natural and ecological ways for improving honeybee health. The aim of this scientific …

The contamination of fermented feeds and foods with fungi and mycotoxins is a major food
safety issue worldwide. Certain lactic acid bacteria (LAB), generally recognized as safe …

Fungal infection is the huge concerns of crop and food security in the worldwide, promoting
the variety of natural antimicrobial agent developments and applications. At present, there …

In this study, screening bacteriocin-producing strains from 2,000 plant-derived strains by
agar well diffusion method was conducted. The corresponding produced bacteriocin was …

There are different methods used for the determination of antimicrobial activity of
bacteriocins. The most commonly used are the disk-diffusion and dilution methods. The …

Background Lactobacillus delbrueckii was one of the most common milk lactic acid bacterial
strains (LAB) which characterized as probiotic with many health influencing properties …