Fermented foods, rich in beneficial microorganisms and nutrients, are increasingly popular due to their health-promoting properties. However, ensuring their safety remains a challenge, given the risk of contamination by ...

ε-Polylysine hydrochloride (ε-PL), a natural antimicrobial peptide, has gained recognition for its broad-spectrum activity against foodborne pathogens and spoilage microorganisms. While its efficacy in enhancing food s...

ε-Polylysine hydrochloride (ε-PL), a cationic antimicrobial peptide, has garnered attention for its potential to extend the shelf life and freshness of dairy products. This article explores the antimicrobial properties...

Nisin, a bacteriocin known for its potent antimicrobial activity, has been widely used in the food industry to control the growth of pathogenic and spoilage microorganisms. However, its effectiveness can be limited by in...

Cross-contamination remains a significant concern in food processing facilities, potentially leading to foodborne illness outbreaks and economic losses. Nisin, a bacteriocin with potent antimicrobial activity, has demons...

Nisin, a naturally occurring peptide antibiotic produced by Lactococcus lactis, has garnered significant interest for its potential to improve the safety and extend the shelf life of long-term storage foods. This paper d...