Comparative evaluation of long-term preservation methods for morphologically distinct bacteriophages by Wanqi Huang, Mohammadali Khan Mirzaei, Li Deng

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Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt by Elói Duarte de Mélo, Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Renata Duarte Almeida, Julia Morais Pessoa, Kepler Borges França, Thaísa Abrantes Souza de Gusmão, Rennan Pereira de Gusmão, Hugo M. Lisboa Oliveira, Amanda Priscila Silva Nascimento

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Editorial: Microbial safety of animal-based food products by María J. Andrade, Micaela Álvarez, Paula Rodrigues

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Revisiting the application, current trends, and prospect of bacteriocins in food preservation by Yemisi D. Obafemi, Anulika C. Obiukwu, Solomon U. Oranusi

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Co-cultures of lactic acid bacteria from Brazilian foods as inhibitors of Listeria monocytogenes and Escherichia coli O157:H7 biofilm formation by Natacha Caballero Gómez, Julia Manetsberger, Nabil Benomar, Hikmate Abriouel, Bernadette Dora Gombossy de Melo Franco

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Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture by Palacio María Inés, Juliarena Marcela Alicia, Conti Juan Pablo, Etcheverría Analía Inés, Pena Miguel Ángel, Vargas Micaela, Ruiz María Julia

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PRELIMINARY STUDY REGARDING THE USE OF SOME Yarrowia lipolytica STRAINS FOR SOLID STATE HYDROLYSIS OF CRUDE COCONUT FAT by GEORGIANA PARFENE, VICENTIU BOGDAN HORINCAR, GABRIELA BAHRIM

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Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by <i>Lactiplantibacillus plantarum</i> by Ana Moreno, Alberto Gonçalves, Mario Riolo, Victor Dopazo, Jorge Calpe, Giuseppe Meca

Subjects: “…biopreservation…”
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Microbial And Proximate Properties Of Lime Juice Bio-Preserved Ogi Procured From New Benin Market, Benin City, Edo State, Nigeria by C. A. Ngwoke, F. A. Igiebor

Subjects: “…Ogi; Zea maize flour; Lime juice; Lime fruit; Organoleptics; Biopreservation…”
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Prevalence of Listeria spp. in Seafood Samples and Control of Listeria monocytogenes with Using LISTEX™ P100 Bacteriophage Applications in Smoked Rainbow Trout by Hatice Gündüz, Fatma Öztürk

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Integrated Biotechnological Strategies for the Sustainability and Quality of Mediterranean Sea Bass (<i>Dicentrarchus labrax</i>) and Sea Bream (<i>Sparus aurata</i>) by Sebastiano Rosati, Lucia Maiuro, Silvia Jane Lombardi, Nicolaia Iaffaldano, Michele Di Iorio, Michela Cariglia, Francesco Lopez, Martina Cofelice, Patrizio Tremonte, Elena Sorrentino

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Bio-induced overproduction of heterocycloanthracin-like bacteriocin in Lysinibacillus macroides by Aspergillus austroafricanus: optimization of medium conditions and evaluation of... by Philomena Edet, Maurice Ekpenyong, Atim Asitok, David Ubi, Cecilia Echa, Uwamere Edeghor, Sylvester Antai

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Exploring the potential of lactic acid bacteria and carrot isolates as postharvest disease control agents in carrots by Fanny Louviot, Mónica Zufferey, Emmanuelle Arias-Roth, Laure Weisskopf, Elisabeth Eugster

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Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli by Taishan Huang, Junyan Shi, Xiaozhen Yue, Shuzhi Yuan, Xiangbin Xu, Jinhua Zuo, Qing Wang

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The Development of Machine Learning-Assisted Software for Predicting the Interaction Behaviours of Lactic Acid Bacteria and <i>Listeria monocytogenes</i> by Fatih Tarlak, Jean Carlos Correia Peres Costa, Ozgun Yucel

Subjects: “…biopreservation…”
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Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese by Ana Moreno, Jorge Calpe, Victor Dopazo, Carlos Luz, Juan Manuel Quiles, Giuseppe Meca

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A Novel C-Terminal Truncated Bacteriocin Found by Comparison between <i>Leuconostoc mesenteroides</i> 406 and 213M0 Isolated from Mongolian Traditional Fermented Milk, Airag by Hasiqimuge, Chihiro Hano, Kensuke Arakawa, Saki Yoshida, Junliang Zhao, Hidehiro Toh, Hidetoshi Morita, Taku Miyamoto

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Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork by Marcelina Karbowiak, Anna Okoń, Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska

Subjects: “…biopreservation…”
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INFLUENCE OF CELL-FREE SUPERNATANT OF LACTIC ACID BACTERIA AS ADDITIVE IN PRESERVATION OF PINEAPPLE JUICE by Janet Omolola ALIMI, Samuel Temitope OGUNBANWO, John Praise ALIMI, Tosin Adebola GBADAMOSI, Imole-Ayo Gabriel ADARABIERIN

Subjects: “…biopreservative…”
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Exploring probiotic potential and antimicrobial properties of lactic acid bacteria from cow's milk by Jaqueline Milagres de Almeida, Juliana Takahashi Maffei, Clarice Gebara, Cintia Minafra, Bruno Toledo-Silva, Mônica Correia Gonçalves, Helio Langoni, André Thaler Neto, Fernando Nogueira Souza, Nathalia Cristina Cirone Silva

Subjects: “…Biopreservatives…”
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