A great number of Gram (+) and Gram negative (-) bacteria produce during their growth,
substances of protein structure (either proteins or polypeptides) possessing antimicrobial …

The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …

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 …

Aims: To study the bacterial diversity in expressed human milk with a focus on detecting
bacteria with an antimicrobial activity against Staphylococcus aureus, known as a causative …

Nisin is a natural antimicrobial peptide produced by strains of Lactococcus lactis subsp.
lactis that effectively inhibits Gram-positive and Gram-negative bacteria and also the …

Enterococci form part of the lactic acid bacteria (LAB) of importance in foods. They can spoil
processed meats but they are on the other hand important for ripening and aroma …

In Africa, milk production, processing and consumption are integral part of traditional food
supply, with dairy products being a staple component of recommended healthy diets. This …

The food industry seeks alternatives to satisfy consumer demands of safe foods with a long
shelf‐life able to maintain the nutritional and organoleptic quality. The application of …

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods -
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Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of
biopreservation practised by mankind. Bacterial antagonism has been recognized for over a …