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 …

Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous
fermentations, there is a progressive growth pattern of indigenous yeasts, with the final …

Biopreservation refers to extended storage life and enhanced safety of foods using the
natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major …

One of the most important challenges in the food industry is to produce healthy and safe
food products, and this could be achieved through various processes as well as the use of …

Increasing consumer demand for microbiologicallysafer foods, greater convenience, smaller
packages, and longer product shelf life is forcing the industry to develop new food …

Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …

Lactic acid bacteria (LAB) play an essential role in the majority of food fermentations, and a
wide variety of strains are routinely employed as starter cultures in the manufacture of dairy …

Lactic acid bacteria play an essential role in the production of fermented meat products,
Lactobacillus being the main species used in the European type of fermented products. In …

A new bacteriocin has been isolated from an Enterococcus faecium strain. The bacteriocin,
termed enterocin A, was purified to homogeneity as judged by sodium dodecyl sulfate …

Referee: Dr. Helen Dodd, Food Safety Science Division, Institute of Food Research, Norwich
Research Park, Colney NR4 7UA, Norwich, United Kingdom Pediocin PA-1 is a broad …