Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

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 …

Quorum sensing in lactic acid bacteria (LAB) involves peptides that are directly sensed by
membrane-located histidine kinases, after which the signal is transmitted to an intracellular …

During the last few years, a large number of new bacteriocins produced by lactic acid
bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a …

The increasing demand for fresh-like food products and the potential health hazards of
chemically preserved and processed food products have led to the advent of alternative …

Lactic acid bacteria (LAB) fight competing Gram-positive microorganisms by secreting anti-
microbial peptides called bacteriocins. Peptide bacteriocins are usually divided into …

While intercellular communication systems in Gram-negative bacteria are often based on
homoserine lactones as signalling molecules, it has been shown that autoinducing peptides …

Lactic acid bacteria produce several types of pore forming peptides. Class I bacteriocins are
lantibiotics that contain (methyl) lanthionine residues that may form intramolecular thioether …

The effects of process conditions and growth kinetics on the production of the bacteriocin
sakacin P by Lactobacillus sakei CCUG 42687 have been studied in pH-controlled …