There is considerable interest in the use of psychrotrophic bacteria for food biopreservation and in the understanding of cold adaptation mechanisms. The psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031 was studied for its growth behavior and proteomic responses after cold shock and during cold acclimation. Growth kinetics highlighted the absence of growth latency after col...

The use of Kluyveromyces phaffii DBVPG 6076 killer toxin against apiculate wine yeasts has been investigated. The killer toxin of K. phaffii DBVPG 6076 showed extensive anti-Hanseniaspora activity against strains isolated from grape samples. The proteinaceous killer toxin was found to be active in the pH range of 3 to 5 and at temperatures lower than 40 degrees C. These biochemical properties w...

Lactic acid bacteria (LAB) have been extensively explored as potential biopreservants. They could produce substances with antimicrobial properties such bacteriocins and organic acids which can also be the cause of antagonistic activity shown by LAB. Thus, objective this study is to assess LAB isolated from fermented Oreochromis niloticus against foodborne pathogens determine a surface decontami...

Despite the fact that researchers have been working on preservation of raw milk at room temperature for several decades, most processes are limited to use chemical preservatives. One major problems self-life is its spoilage ambient during summer season. Therefore, in present study, research has conducted control 4 °C and 35 (considered different regions’ temperatures). ε-Polylysine, a natural p...