Enterococci are members of the lactic acid bacteria family and are responsible for many food spoilage and fermentations. Some strains of this microorganism are used as probiotics in humans and animals to improve host immunity. However, some Enterococci are important pathogens which cause severe infections. Some strains of Enterococci are resistant to common antibiotic...

Introduction The current need of the food industry is to develop a safe packaging system that maintains quality and prevents its spoilage. Food safety techniques improvised using functional nanoparticles minimize chances spoilage by maintaining moisture stability, mechanical strength, durability ensuring product safety. In present study, we synthesized silver purified bacteriocins obtained from...

The antifungal efficacy of nerol (NEL) has been proved against Aspergillus flavus by using in vitro and in vivo tests. The mycelial growth of A. flavus was completely inhibited at concentrations of 0.8 μ L/mL and 0.1 μ L/mL NEL in the air at contact and vapor conditions, respectively. The NEL also had an evident inhibitory effect on spore germination in A. flavus along with NEL concentration as...

To maintain consistency or texture ? to sustain smoothness or prevent the food from separating, caking, or clumping. To improve or retain nutritional value: Enrichment replaces nutrients lost in processing ? this occurs with grains, as some vitamins and minerals are lost in the milling process. Fortification adds a nutrient that wasn't there before and may be lacking in many people's diets. Iod...

The ability of acetone and ethyl acetate extracts of the leaves of a traditional Indian medicinal plant, Indian borage (Plectranthus amboinicus Benth) to prevent spoilage of artificially inoculated model food systems (cabbage and papaya) and natural microflora of chicken meat was evaluated. These extracts were able to reduce the bacterial counts in all food systems; however, the effective conce...

Two strains of gliding, orange-pigmented bacteria, isolated from fresh bell pepper and watermelon, respectively, showing soft-rot lesions, were identified as Cytophaga johnsonae. They differed from seven type strains of C. johnsonae deposited at the American Type Culture Collection (ATCC) in some properties, such as the ability to utilize glucose, xylose, trehalose, rhamnose, and sucrose. Spher...

the use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in the food industry. nisin encapsulation can improve stability and homogenous distribution in food matrices. in this study, liposomes of four various lipids (lipoid s 100, lipoid s pc-3, lipoid s pc, and lipoid pc (dppc)) were prepared by dehydration-rehydration method, and compared for entrapment e...