Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

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 …

Microbial pathogens are the cause of many foodborne diseases after the ingestion of
contaminated food. Several preservation methods have been developed to assure microbial …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

The biofloc system has recently attracted great attention as a cost-effective, sustainable, and
environmentally friendly technology and expected to contribute toward human food security …

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 …

Natural antimicrobial agents have been investigated as alternatives to synthetic ones for
ensuring food safety and quality. However, the practical use of these preservatives in the …

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 …