Over the years, probiotics have been extensively studied within the medical, pharmaceutical,
and food fields, as it has been revealed that these microorganisms can provide health …

Solid-state fermentation (SSF) is a promising technology for producing value-added
products from cassava (Manihot esculenta Crantz). In this process, microorganisms are …

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains
and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of …

In recent years, there has been a significant shift towards industrialization in food production,
resulting in the implementation of higher hygiene standards globally. Our study focused on …

A plethora of natural metabolites has been identified as antimicrobial and antioxidant
agents. Pathogenic and spoilage microorganisms can be inhibited by antimicrobial agents …

Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were
studied from the day of production to the end of ripening (20 days). The microbiota …

Bongkrekic acid (BKA) poisoning, induced by the contamination of Burkholderia gladioli
pathovar cocovenenans, has a long-standing history of causing severe outbreaks of …

Controlled freezing point storage assisted by the electrostatic field has been proven to
maintain the quality of fresh meat effectively. In this study, we evaluated the freshness …

Foodborne pathogens such as Salmonella, Escherichia coli and Listeria pose significant
risks to human health. The World Health Organization estimates that 2.2 million deaths per …

Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their
depletion and environmental concerns. Thus, this study aimed to optimize the production of …