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 …

The development of novel antifungal agents and, in particular, the widespread use of these
medications over the course of the past two decades, has had a significant impact on the …

Fungal pathogens are the main biotic burden of productivity for economically important
crops under field, greenhouse or postharvest conditions. The discovery and development of …

In this study, various fruit were employed as biocontrol yeast reservoirs, and eleven distinct
yeast cultures of Metschnikowia sp. belonging to 6 different species were identified with …

Biofilms are highly resistant to antimicrobials and are a common problem in many industries,
including pharmaceutical, food and beverage. Yeast biofilms can be formed by various yeast …

Spoilage fungi are a significant cause of financial loss in the food and beverage industry
each year. These fungi thrive in challenging environments characterized by low acidity, low …

The synergistic effectiveness of the yeast Cryptococcus laurentii cultured with carboxymethyl
chitosan (CMCS) at different concentrations was studied in controlling Penicillium expansum …

Dairy production is important for the survival of billions of people across the globe who
consume milk and dairy products every day. Milk and its products are a source of essential …

The microbial community in biofilm is safeguarded from the action of toxic chemicals,
antimicrobial compounds, and harsh/stressful environmental circumstances. Therefore …

Some yeast strains have been proposed as probiotics to improve the health of cultured fish.
Cobia is a tropical benthopelagic fish species with potential for marine aquaculture; …