In recent decades, bacteriocins have received substantial attention as antimicrobial
compounds. Although bacteriocins have been predominantly exploited as food …

Bacteriocins are low molecular weight peptides secreted by the predator bacterial cells to kill
sensitive cells present in the same ecosystem competing for food and other nutrients …

The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …

Traditional fermented foods where lactic acid bacteria (LAB) are present have been
associated with beneficial effects on human health, and some of those benefits are related to …

Innovations in food and drink packaging result mainly from the needs and requirements of
consumers, which are influenced by changing global trends. Antimicrobial and active …

Bacteriocins are highly diverse, abundant, and heterogeneous antimicrobial peptides that
are ribosomally synthesized by bacteria and archaea. Since their discovery about a century …

Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially
produced. This preservative is often used for growth prevention of pathogenic bacteria …

The microbial co-cultures or consortia are a natural set of microorganisms formed from
different species or the same species but different strains, in which members can interact …

Despite inflammation being a protective natural defense against imbalance stressors in the
body, chronic inflammation could lead to the deterioration of immune response, low …

Plantaricin LPL-1, produced by Lactobacillus plantarum LPL-1, is a novel class IIa
bacteriocin with bactericidal activity against foodborne bacteria. The aim of this present …