Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against
microorganisms. In the last decades, AMPs have become powerful alternative agents that …

Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

Consuming fermented foods has been reported to result in improvements in a range of
health parameters. These positive effects can be exerted by a combination of the live …

The present paper aims to review the natural food preservatives with antimicrobial
properties emphasizing their importance for the future of food manufacturing and consumers' …

Food and aquaculture industries are at risk from pathogenic bacteria. Pathogenic bacteria
can contaminate food at any step in the supply chain and cause huge damage to both the …

One of the major breakthroughs in the history of medicine is undoubtedly the discovery of
antibiotics. Their use in animal husbandry and veterinary medicine has resulted in healthier …

Meat and meat products are excellent sources of nutrients for humans; however, they also
provide a favorable environment for microbial growth. To prevent the microbiological …

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 …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Background Food preservation is important in increasing the shelf life of food and ensuring
food safety. Investigations on food preservation have focused on meeting consumer …