*Correspondence: Ioannis S. Boziaris, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitoko street, 38446, Nea Ionia, Volos, Greece e-mail: [email protected] Marine environment affords a plethora of bioactive compounds with unique properties and remarkable potential for biotechnological applications. A lot of those compounds can be used...

Lactococcus lactis subsp. lactis strain YF11 is a food preservative bacterium with a high capacity to produce nisin. Here, we announce the draft genome sequence of Lactococcus lactis subsp. lactis YF11 (2,527,433 bp with a G+C content of 34.81%).

The pentacyclic peptide antibiotic nisin, produced by Lactococcus lactis is ubiquitously applied as a food preservative. We previously demonstrated that the truncated nisin-(1-22) has only 10-fold lower activity than nisin. Here we aimed at further developing this tricyclic nisin analog to reach activity comparable to that of nisin. Our data demonstrate that: (1) ring A has a large mutational f...

The use of Moringa oleifera as natural food preservative has been evaluated in the present study. In addition, for quality assurance, the study has also been focused on the shelf life of product to authenticate the identification of plant by development of DNA based marker. Among the different extracts prepared from flower pods of Moringa oleifera, methanol and aqueous extract exhibited high an...

Bacteriocins are heat-stable ribosomally synthesized antimicrobial peptides produced by various bacteria, including food-grade lactic acid bacteria (LAB). These antimicrobial peptides have huge potential as both food preservatives, and as next-generation antibiotics targeting the multiple-drug resistant pathogens. The increasing number of reports of new bacteriocins with unique properties indic...

Aromatic and medicinal plants produce essential oils in the form of secondary metabolites. These essential oils can be used in diverse applications in food, perfume, and cosmetic industries. The use of essential oils as antimicrobials and food preservative agents is of concern because of several reported side effects of synthetic oils. Essential oils have the potential to be used as a food pres...

doi: 10.9755/ejfa.2016-04-351

eDITORIaLS Food additives and hyperactivity Evidence supports a trial period of eliminating colourings and preservatives from the diet Whether preservatives and colourings cause or exacerbate hyperactive behaviours is an important question for many paediatricians and parents. A recent randomised placebo controlled trial in 297 children aged 3-9 years provides evidence of increased hyperactive b...

The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...

A new study in the Journal of Alzheimer's Disease finds a strong link between some food preservatives and an increased risk of death from Alzheimer's, Parkinson's and diabetes. These food additives have previously been linked with several different types of cancer, including prostate, colon and rectum. Sodium and potassium nitrates are used in the processes of salting, pickling and curing foods...