Antimicrobial peptides in recent years have gained increased interest among scientists,
health professionals and the pharmaceutical companies owing to their therapeutic potential …

Fermentation processes have been used for centuries for food production and preservation.
Besides the contribution of fermentation to food quality, recently, scientific interest in the …

Lactiplantibacillus plantarum has a strong carbohydrate utilization ability. This characteristic
plays an important role in its gastrointestinal tract colonization and probiotic effects. L …

Probiotics, live microorganisms that confer health benefits when consumed in adequate
amounts, have gained significant attention for their potential therapeutic applications. The …

Bacteriocins are ribosomally synthesized peptides or proteins possessing antibacterial
activity against foodborne pathogens and spoilage bacteria. A novel bacteriocin, plantaricin …

Given the great importance of natural biopreservatives in the modern food industry, lactic
acid bacteria (LAB)‐producing bacteriocins have gained considerable attention due to their …

The present study aimed to purify and characterize a novel low-molecular-weight
antimicrobial peptide (AMP) named as PNMGL2 produced by Lactiplantibacillus plantarum …

Lactiplantibacillus plantarum X7021 is a novel strain originated from the brine of stinky tofu.
In order to investigate the application potential of the strain in food industry, the genomic …

Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as
probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are …

The present research was designed with an aim to attempt enhancement of antimicrobial
efficacy of bacteriocins against food-borne pathogens. Bacteriocin Bac23 was extracted from …