Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Several lactic acid bacteria (LAB) isolates from the Lactobacillus genera have been applied
in food preservation, partly due to their antimicrobial properties. Their application in the …

Lactic acid bacteria (LAB), a group of Gram-positive microorganisms naturally occurring in
fermented food products and used as probiotics, have been gaining the interest of …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

Organic acids (lactic, acetic, succinic, propionic, formic and butyric acid) production by lactic
acid bacteria (LAB) were investigated in various fish infusion broth (anchovy, sea bass …

This Special Issue of the journal Microorganisms highlights the importance of the
antimicrobial effect of probiotics. According to the definition accepted by the World Health …

Antibiotic therapy is among the most important treatments against infectious diseases and
has tremendously improved effects on public health. Nowadays, development in using this …

Background Bacteriocins are proteins or peptides synthesized by bacteria that show
inhibitory or killing activities against various bacteria. Bacteriocins are mainly considered for …

Microorganisms develop biofilms on indwelling medical devices and are associated with
biofilm-related infections, resulting in substantial morbidity and mortality. Therefore, to …