Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Meat and meat products have always been an important part of human diet, and contain
valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible …

Meat and some meat products are highly perishable due to their high-water content, pH, and
high content of nutrients. Therefore, spoilage control in these products is one of the critical …

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

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 …

Meat and meat products are perishable in nature, and easily susceptible to microbial
contamination and chemical deterioration. This not only results in an increased risk to health …

The globalization of trade and lifestyle ensure that the factors responsible for the emergence
of diseases are more present than ever. Despite biotechnology advancements, meat-based …

Traditional fermented foods where lactic acid bacteria (LAB) are present have been
associated with beneficial effects on human health, and some of those benefits are related to …

Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …