Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

Over the last seven decades, applications using members of the Bacillus subtilis group have
emerged in both food processes and crop protection industries. Their ability to form survival …

Nowadays, the agro-food industry generates high amounts of byproducts that may possess
added value compounds with high functionality and/or bioactivity. Additionally, consumers' …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Despite their remarkable biosynthetic potential, Bacillus subtilis have been widely
overlooked. However, their capability to withstand harsh conditions (extreme temperature …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is due primarily to two major factors. First, the misuse …

Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage
crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades …

Species of Bacillus are spore-forming bacteria that are resistant to aggressive physical and
chemical conditions, with various species showing unusual physiological features enabling …

Members of the genus Bacillus are known to produce a wide arsenal of antimicrobial
substances, including peptide and lipopeptide antibiotics, and bacteriocins. Many of the …