In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

Consumption of functional probiotic foods has increased over recent decades, alongside
with increasing consumer and researcher awareness of their health-promoting effects. This …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated
directly from foods is an innovative approach. The objectives of this study were to isolate and …

Probiotics are the health promoting viable microorganisms that exhibit a beneficial effect on
the health of human being by improving the intestinal microbial balance. Probiotic bacteria …

In the modern era, there is great need for food preservation in both developing and
developed countries due to increasing demand for extending shelf life and prevention of …

Antimicrobial peptides are produced across all domains of life. Among these diverse
compounds, those produced by bacteria have been most successfully applied as agents of …

Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic
acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs …

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food
production system. However, a rapidly developing trend of sourdough revival in the country …

The objective of this study was to isolate LAB from dairy, meat products and agro-industrial
wastes and to investigate their antagonist activity. A total of 141 isolates were screened for …