4.1 Review

Bacteriocins against Foodborne Pathogens (Review)

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Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

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Summary: This study investigated the diversity and antimicrobial activity of lactic acid bacteria strains isolated from ready-to-eat seafood, finding significant differences in antimicrobial effects among LAB genera and towards different target bacteria. LAB isolated from sushi showed the highest antimicrobial effect, and overall, there was a higher antimicrobial activity towards Listeria species compared to E. coli.
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Summary: Bacteriocins have gained attention as antimicrobial compounds in recent decades, with potential applications in clinical settings and as immune-modulating agents. Despite their effectiveness against antibiotic-resistant bacteria, limited safety and toxicity data hinder their broader use in the food and medical industry. Nisin remains the only bacteriocin approved as a food preservative by regulatory agencies.

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Lactococcin Q, a novel two-peptide bacteriocin produced by Lactococcus lactis QU 4

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