Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play
a vital role in various industries. The advantages of these microorganisms include probiotic …

One of the significant challenges during the purification and characterization of antimicrobial
peptides (AMPs) from Bacillus sp. is the interference of unutilized peptides from complex …

Lactiplantibacillus plantarum, a typical ecological species against pathogens, used due to its
bacteriocin yield in fermented foods, was proven to have the capacity to lower cholesterol. In …

A variety of bacteria, including beneficial probiotic lactobacilli, produce antibacterials to kill
competing bacteria. Lactobacilli secrete antimicrobial peptides (AMPs) called bacteriocins …

The new technological applications of nickel (Ni) raise concerns over its harmful effects on
the environment and human health. Pomiferin isolated from Osage orange is evaluated in in …

Diabetes Mellitus Type II (T2DM) is a major global health concern, with a growing
prevalence among young adults. Early detection of T2DM is imperative for mitigating long …

Background: Growol is a traditional fermented cassava food. Lactic acid bacteria grow
during the Growol fermentation process. Lactic acid bacteria produce bacteriocins, which …

Lactic acid bacteria have recently caught the attention of scientific researchers. These food
associated organisms and transient inhabitant of human gut has potential to curb down the …