Bacteriophage lytic enzymes have recently attracted considerable interest as novel antimicrobials against Gram-positive bacteria. In this work, antimicrobial activity in milk of HydH5 [a virion-associated peptidoglycan hydrolase (VAPGH) encoded by the Staphylococcus aureus bacteriophage vB_SauS-phiIPLA88], and three different fusion proteins created between HydH5 and lysostaphin has been assess...

The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter culture in real sausage fermentation. The results obtained underlined that the strain was able to grow in conditions that are commonly used in th...

The presence of hazardous chemical compounds in foods is a growing concern almost every country. Although some toxins come from microbial contamination, major part comes residues pesticides used for plant health and food preservation. Despite plans to decrease their use, the concentration encountered growing. societal solution this issue find alternatives chemicals replace most by biodegradable...

Numerous food products owe their production and characteristics to the fermentative activities of microorganisms. Bacteriocins are antimicrobial proteins produced by bacteria that kill or inhibit growth other related species. Lactic acid producing were isolated from Ugba Okpiye using standard methods. The test organisms used Staphylococcus aureus, Pseudomonas aeruginosa (VRFPA04) Escherichia co...

An efficient global cold food chain is critical to the sustainability of growing world population, and it anticipated that frozen market will reach $404.8 billion by 2027. Frozen foods are typically stored under conventional industry-standard isobaric (constant-pressure) conditions at sub-freezing temperatures, however, which can degrade textural nutritional quality comes high energetic carbon ...