Nowadays, consumers are aware of the health concerns regarding food additives; the health
benefits of “natural” and “traditional” foods, processed without any addition of chemical …

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …

Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They
tolerate the hostile environment well and strongly influence the biochemistry of curd …

The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed
in England in 1953 and since then has been approved for use in over 48 countries. The …

Sažetak The antimicrobial activity of industrially important lactic acid bacteria as starter
cultures and probiotic bacteria is the main subject of this review. This activity has been …

Biopreservation systems in foods are of increasing interest for industry and consumers.
Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe …

Bacteriocins are generally recognized as “natural” compounds able to influence the safety
and quality of foods. In the past years, a lot of works have been aimed to the detection …

Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial
activity. Within this class, the pediocins are those bacteriocins that share a highly conserved …

Introduction: Probiotics are living, non-pathogenic microorganisms (bacteria) that enter
through diet in the human body, live during their passage through the gastrointestinal (GI) …