Use of starter cultures in foods from animal origin to improve their safety
Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …
single type or a mixture of two or more microorganisms that are added to foods in order to …
Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review
Listeria monocytogenes is an important food-borne pathogen, which could be detected in
food, environmental and clinical samples. It contaminates food in any of the stages during …
food, environmental and clinical samples. It contaminates food in any of the stages during …
Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
Emerging technologies in seafood processing: An overview of innovations resha** the aquatic food industry
Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …
quality degradation of these products. With the rise of food science and technology, novel …
Innovative seafood preservation technologies: Recent developments
Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …
innovative seafood processing technologies including high hydrostatic pressure, natural …
Antimicrobial impacts of microbial metabolites on the preservation of fish and fishery products: A review with current knowledge
Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any
development of antimicrobial resistance. This review provides a recent literature update on …
development of antimicrobial resistance. This review provides a recent literature update on …
Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green …
Background. Table olives are becoming well recognized as a source of probiotic bacteria
that might be used to create a health‐promoting fermented food product by traditional …
that might be used to create a health‐promoting fermented food product by traditional …
Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
Aquatic food products (AFP) are a valuable source of nutrition but are highly perishable and
prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative …
prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative …
Strategies for the development of bioprotective cultures in food preservation
LV Souza, E Martins, IMFB Moreira… - International Journal …, 2022 - Wiley Online Library
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably
without chemical additives. The trend called “Clean Label” has stimulated the development …
without chemical additives. The trend called “Clean Label” has stimulated the development …
Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid …
J Duan, R Nie, J Du, H Sun, G Liu - Foods, 2022 - mdpi.com
The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to
the loss of taste, smell, color and consistency in product quality. The objective of this study …
the loss of taste, smell, color and consistency in product quality. The objective of this study …