The bioactive ingredients in commonly consumed foods include, but are not limited to,
prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients …

Plant byproducts and waste present enormous environmental challenges and an
opportunity for valorization and industrial application. Due to consumer demands for natural …

Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol
from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed …

Short chain fatty acids (SCFAs) are commonly produced by healthy gut microbiota and they
have a protective role against enteric pathogens. SCFAs also have direct antimicrobial …

Antibiotic growth promoters (AGPs) are frequently used to enhance weight-gain in poultry
production. However, there has been increasing concern over the impact of AGP on the …

Introduction Staphylococcus aureus (S. aureus) is a common cause of mastitis in dairy cows,
a condition that has a significant economic impact. S. aureus displays quorum sensing (QS) …

Probiotics, particularly lactic acid bacteria, are biologic agents which limit the growth,
virulence, and survival/colonization of various enteric bacterial pathogens and serve as …

The bioactive compounds extraction from fruit pomace is an ecological alternative for these
abundant and low-added-value by-products. This study aimed to evaluate the antimicrobial …

Simple Summary Poultry is one of the important sectors in the livestock industry and has
grown tremendously over the recent few decades. The poultry industry is faced with several …

Salmonella is one of the most frequent causes of foodborne outbreaks throughout the world.
In the last years, the resistance of this and other pathogenic bacteria to antimicrobials has …