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

Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …

Reuterin is an antimicrobial compound produced by Lactobacillus reuteri, and has been
proposed to mediate, in part, the probiotic health benefits ascribed to this micro-organism …

Naturally occurring antimicrobial compounds could be applied as food preservatives to
protect food quality and extend the shelf life of foods and beverages. These compounds are …

Dairy product safety is a global public health issue that demands new approaches and
technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents …

Probiotics are beneficial microorganisms, known to exert numerous positive effects on
human health, primarily in the battle against pathogens. Probiotics have been associated …

Industrial aquaculture is a dynamic area capable of solving problems of healthy nutrition and
food security. Increase of organic pollution, number of opportunistic microorganisms in the …

Foodborne diseases represent a global health threat besides the great economic losses
encountered by the food industry. These hazards necessitate the implementation of food …

The reuterin system is a complex multi-component antimicrobial system produced by
Limosilactobacillus reuteri by metabolizing glycerol. The system mainly includes 3 …