Given the great importance of natural biopreservatives in the modern food industry, lactic
acid bacteria (LAB)‐producing bacteriocins have gained considerable attention due to their …

This study aimed to develop an antimicrobial biodegradable food packaging for control of
pathogens in pangasius fish fillets, one of the world's most consumed freshwater fish …

Weissella hellenica BCC 7239, isolated from Thai fermented pork sausage called Nham,
produced two putatively novel bacteriocins, 7293A and 7293B. Both bacteriocins had broad …

The current trend in starter selection is to combine both technological and probiotic
properties to standardise and make functional artisanal fermented beverages such as Sha'a …

Bacteriocins are described as ribosomally synthesized antimicrobial peptides lethal to
bacteria other than the producing strain. They are the most abundant of antimicrobial …

One hundred and twenty samples, 40 each of raw milk, Kareish cheese (raw skim milk soft
cheese) and Damietta cheese (white raw milk soft cheese) were collected from …

This study was conducted to evaluate the biopreservative potential of Lactobacillus
plantarum Lp6SH (Lp6SH), Lactobacillus rhamnosus Yoba (LrYoba) and their cell‐free …

Aquaculture is the world's fastest growing food production sector and can be a great solution
to the massive demand for protein of animal due to increase in the Cameroonian population …

Bakteriosin merupakan senyawa protein yang diproduksi oleh bakteri asam laktat dan
memiliki sifat bakterisidal yaitu melawan bakteri patogen yang berbahaya bagi tubuh …

This paper deliberates the modelling and validation of bacteriocin-like inhibitory substance
(BLIS) secretion by Pediococcus acidilactici Kp10 at different agitation speeds in a stirred …