Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

The food industry seeks alternatives to satisfy consumer demands of safe foods with a long
shelf‐life able to maintain the nutritional and organoleptic quality. The application of …

During the past two decades probiotic bacteria have been increasingly proposed as health
promoting bacteria in variety of food system, because of its safety, functional, and …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

Lactic acid bacteria (LAB) have a long history of applications in the food industry for
fermentation and preservation. This feature is due to their metabolic products that can …

Non-thermal treatments are attracting interest of the food industry due to their capability of
assuring the quality and safety of food. Among them, bacteriocins from lactic acid bacteria …

The microbial ecology of meat fermentation is a complex process in which lactic acid
bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews …

Globally, there is increasing demand for safe poultry food products free from antibiotic
residues. There is thus a need to develop alternatives to antibiotics with safe nutritional feed …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …