In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This
is mainly due to the production of organic acids, but also of other compounds, such as …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

Nowadays, consumers are aware of the health concerns regarding food additives; the health
benefits of “natural” and “traditional” foods, processed without any addition of chemical …

Nisin is a natural antimicrobial peptide produced by strains of Lactococcus lactis subsp.
lactis that effectively inhibits Gram-positive and Gram-negative bacteria and also the …

Bacteriocins are generally recognized as “natural” compounds able to influence the safety
and quality of foods. In the past years, a lot of works have been aimed to the detection …

Spores from a number of different Bacillus species are currently being used as human and
animal probiotics, although their mechanisms of action remain poorly understood. Here we …

Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their
biopreservative properties. LAB have ability to produce various types of antimicrobial …

The characteristics of potential probotic Lactobacillus acidophilus NIT isolated from infant
feces were evaluated in vitro. The strain was examined for resistance to pH 2–4 and 1–3 …

In recent years immobilized cells have commonly been used for various biotechnological
applications, eg, antibiotic production, soil bioremediation, biodegradation and …

Bacteriocins from lactic acid bacteria are ribosomally produced peptides (usually 30–60
amino acids) that display potent antimicrobial activity against certain other Gram-positive …