Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

Bio-preservation is a technique of extending the shelf life of food by using natural or
controlled microbiota or antimicrobials. The fermentation products as well as beneficial …

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 …

The interest for natural antimicrobial compounds has increased due to alterations in
consumer positions towards the use of chemical preservatives in foodstuff and food …

Validated methods for phage selection, host range expansion, and lytic activity
determination are indispensable for maximizing phage therapy outcomes. In this review, we …

Practical Handbook of Microbiology, 4th edition provides basic, clear and concise
knowledge and practical information about working with microorganisms. Useful to anyone …

The host range of a bacteriophage is defined by what bacterial genera, species and strains it
can lyse; it is one of the defining biological characteristics of a particular bacterial virus …

In recent years it has become widely recognized that bacteriophages have several potential
applications in the food industry. They have been proposed as alternatives to antibiotics in …

The interest in biopreservation of food has prompted the quest for new natural antimicrobial
compounds from different origins. Bacteriocins have been widely recognized as natural food …

Bacteriophages (phages/viruses) need host bacteria to replicate and propagate. Primarily, a
bacteriophage contains a head/capsid to encapsidate the genetic material. Some phages …