Currently, the emergence and ongoing dissemination of antimicrobial resistance among
bacteria are critical health and economic issue, leading to increased rates of morbidity and …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

Food needs a step ahead technology to store food fresh and safe for a more extended
period. At the same time, ecological awareness and consumers' demand for safe food and …

Bacteriocins are ribosomal‐synthesized antimicrobial peptides that inhibit the growing of
pathogenic and/or deteriorating bacteria. The most studied bacteriocin‐producing …

Respiration of biotic components of the grain ecosystem generates self-modified
atmospheres (oxygen reduced and carbon dioxide enriched) during hermetic storage. The …

Food fermentation is a widely practiced and ancient technology in China. Lactic acid
bacteria (LAB) are involved in many fermentation processes of Chinese traditional foods …

Chemical preservatives have been traditionally used during the manufacturing of processed
products. However, the continuous growing interest of consumers for fresh and natural …

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 …

Covering: 2000 to 2015 Despite a pervasive decline in natural product research at many
pharmaceutical companies over the last two decades, natural products have undeniably …

Las bacterias ácido lácticas han sido importantes en los alimentos por siglos por su
considerable contribución al valor de los productos. Debido a varias de sus propiedades …