A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one
of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and …

The call to cater for the hungry is a worldwide problem in the 21st century. Food security is
the utmost prime factor for the increasing demand for food. Awareness of human health …

The number of studies claiming probiotic health effects of Lactobacillus plantarum is
escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches …

Bacteriocins produced by lactic acid bacteria (LAB-bacteriocins) may serve as alternatives
for aging antibiotics. LAB-bacteriocins can be used alone, or in some cases as potentiating …

Due to the appearance of antibiotic resistance and the toxicity associated with currently used
antibiotics, peptide antibiotics are the need of the hour. Thus, demand for new antimicrobial …

A great number of Gram (+) and Gram negative (-) bacteria produce during their growth,
substances of protein structure (either proteins or polypeptides) possessing antimicrobial …

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 …

Chemical preservatives have been traditionally used during the manufacturing of processed
products. However, the continuous growing interest of consumers for fresh and natural …

Biopreservation systems in foods are of increasing interest for industry and consumers.
Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe …