Ensiling is a microbial-driven process used to preserve fresh forage in bio-refinery and
animal production. The biochemical changes that ensue during ensiling have aided the …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

In 2023, Listeria monocytogenes persistence remains a problem in the food business. A
profound understanding of how this pathogen persists may lead to better aimed intervention …

Single-use synthetic plastics that are used as food packaging is one of the major
contributors to environmental pollution. Hence, this study aimed to develop a biodegradable …

Background: Quorum sensing (QS) is a cell-to-cell communication mechanism that occurs
between inter-and intra-bacterial species and is regulated by signaling molecules called …

Animal products, in particular dairy and fermented products, are major natural sources of
lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for …

The rapid spread of multidrug-resistant pathogens with the low efficacy of common
antibiotics for humans and animals in its clinical therapeutics are a global health concern …

Safety is the most important criteria of any substance or microorganism applied in the food
industry. The whole-genome sequencing (WGS) of an indigenous dairy isolate LL16 …

Background Raw milk, meat and plant materials are subjected to high risks of contamination
by various pathogenic bacteria and thus their growth prevention is a great challenge in the …

Food preservation is a method used to handle and treat food products to slow down food
spoilage and subsequently reduce the risk of foodborne illness. Nowadays, the demand for …