Background Pediococcus pentosaceus, a promising strain of lactic acid bacteria (LAB), is
gradually attracting attention, leading to a rapid increase in experimental research. Due to …

Lactic acid bacteria represent a worthwhile organism within the microbial consortium for the
food sector, health, and biotechnological applications. They tend to offer high stability to …

Halophilic archaea are capable of producing fructans, which are fructose-based
polysaccharides. However, their biochemical characterization and biological and …

The growing demand of consumers for synthetic chemical-free foods has increased the
search for natural preservatives such as bacteriocins and bacteriocin-like inhibitory …

Prebiotics are essential for improving the growth and survival of probiotics in products, which
leads to maintaining the balance of the gut microbiome for overall health. Therefore, the aim …

Postbiotics, which comprise inanimate microorganisms or their constituents, have recently
gained significant attention for their potential health benefits. Extensive research on …

This study evaluates the use of hemicellulosic hydrolyzates, derived from brewer's spent
grain (BSG), as a means of generating bacteriocins. The producer strains, Lactococcus lactis …

This study investigated the feasibility of enhancing the traditional salt-pickling process using
60Co-γ irradiation to reduce the level of hypersaline wastewater discharge. Three key …

In this work we investigated the potential of a new dairy-based fermented food which
contains a nisin producing Lactococcus lactis strain with biopreservative function and a …

Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with
polydextrose under different conditions in order to evaluate its effect on cell growth, lactic …