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Lactic acid bacteria and their bacteriocins: classification, biosynthesis and applications against uropathogens: a mini-review
Several lactic acid bacteria (LAB) isolates from the Lactobacillus genera have been applied
in food preservation, partly due to their antimicrobial properties. Their application in the …
in food preservation, partly due to their antimicrobial properties. Their application in the …
Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens
Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …
produce fermented foods. They appear morphologically as cocci or rods and they do not …
Lactic acid bacteria antimicrobial compounds: characteristics and applications
The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …
years, supported by research indicating that antagonistic microorganisms and their …
Bacteriocin-based strategies for food biopreservation
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …
Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: A review
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 …
biopreservative properties. LAB have ability to produce various types of antimicrobial …
Lactic acid bacteria from fermented table olives
Table olives are one of the main fermented vegetables in the world. Olives can be
processed as treated or natural. Both have to be fermented but treated green olives have to …
processed as treated or natural. Both have to be fermented but treated green olives have to …
Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative
Z Peng, T **ong, T Huang, X Xu, P Fan… - Critical reviews in …, 2023 - Taylor & Francis
Modern society is increasingly attracted with safe, natural, and additive-free food products,
that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a …
that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a …
Bacteriocin: A new strategic antibiofilm agent in food industries
Contamination of food products with microorganisms from various sources is a serious
concern as it not only affects the food quality also leads to spoilage and therefore may cause …
concern as it not only affects the food quality also leads to spoilage and therefore may cause …
[HTML][HTML] Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102
TH Lin, TM Pan - Journal of Microbiology, Immunology and Infection, 2019 - Elsevier
Abstract Background/Purpose Lactic acid bacteria (LAB) are used in a variety of bio-
industrial processes, including milk fermentation, and have been reported to have …
industrial processes, including milk fermentation, and have been reported to have …
Influence of working conditions upon kombucha conducted fermentation of black tea
Local domestic Kombucha was used in fermentation of 1.5 gl− 1 of black tea (Indian
tea,'Vitamin', Horgoš, Serbia and Montenegro), sweetened with 66.47 gl− 1 of sucrose …
tea,'Vitamin', Horgoš, Serbia and Montenegro), sweetened with 66.47 gl− 1 of sucrose …