Several strains of lactic acid bacteria are potent probiotics and can cure a variety of diseases
using different modes of actions. These bacteria produce antimicrobial peptides …

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

Lactic acid bacteria produce a variety of bacteriocins that have recently come under detailed
investigation. The biochemical and genetic characteristics of these antimicrobial proteins are …

In recent years, a group of antibacterial proteins produced by gram-positive bacteria have
attracted great interest in their potential use as food preservatives and as antibacterial …

The probiotic potential of 47 selected strains of Lactobacillus spp. was investigated. The
strains were examined for resistance to pH 2.5 and 0.3% oxgall, adhesion to Caco-2 cells …

Many factors contribute to a successful natural fermentation of carbohydrate-rich food and
feed products. Metabolic activities of lactic acid bacteria (LAB) play a leading role. Their …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

Minimally processed fresh (MPF) fruits and vegetables are good media for growth of
microorganisms. They have been involved in outbreaks because of the consumption of …

Demand for fresh, convenient, minimally processed vegetables has led to an increase in the
quantity and variety of products available to the consumer. Modified atmosphere packaging …

Ten strains of bacteriocin-producing lactic acid bacteria were isolated from retail cuts of
meat. These 10 strains along with 11 other bacteriocin-producing lactic acid bacteria were …