Results 81 to 90 of about 20,926 (192)

Gut Microbiome Diversity, Functional Potential, and Ecological Relevance of Hottentotta tamulus

MicrobiologyOpen, Volume 15, Issue 5, October 2026.
Long‐read 16S sequencing uncovers the gut microbiome of H. tamulus. A highly conserved and low‐diversity bacterial community dominates the gut fauna. Bacillus and Mycoplasma lineages emerge as predominant candidate endosymbionts. Exploratory profiles reveal potential sex‐specific trends in microbial abundance.
Khajid Ullah Khan, Muhammad Tariq Zahid, Ghulam Mustafa, Rahul S. Tanpure, Hafiz Muhammad Tahir, Ramesh Kumar, Deok‐Won Kim, Hyun‐Kyung Park, Byong‐Hun Jeon   +8 more
wiley   +1 more source

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, Volume 39, Issue 10, Page 1253-1279, October 2026.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Revisiting the Multifaceted Roles of Bacteriocins

Microbial Ecology
AbstractBacteriocins are gene-encoded antimicrobial peptides produced by bacteria. These peptides are heterogeneous in terms of structure, antimicrobial activities, biosynthetic clusters, and regulatory mechanisms. Bacteriocins are widespread in nature and may contribute to microbial diversity due to their capacity to target specific bacteria ...
Sara Arbulu, Morten Kjos
openaire   +2 more sources

Bacteriocins in Cancer Treatment: Mechanisms and Clinical Potentials

Biomolecules
Cancer poses a severe threat to human health. Although conventional chemotherapy remains a cornerstone of cancer treatment, its significant side effects and the growing issue of drug resistance necessitate the urgent search for more efficient and less ...
Yiwen Wang, Yue Wang, Tao Sun, Junnan Xu
doaj   +1 more source

Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2009
Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides.
Dortu C., Thonart P.
doaj  

Bacterial warfare is associated with virulence and antimicrobial resistance

Nature Communications
Bacteria have evolved a diverse array of mechanisms to inhibit and kill competitors. However, why some bacteria carry such weapons while others do not remains poorly understood.
Connor Sharp, Kevin R. Foster
doaj   +1 more source

Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

Mljekarstvo, 2011
The presence of gene determinants for different bacteriocins has been already demonstrated in traditional Slovenian types of raw milk cheeses ‘Tolminc’ and ‘Kraški’. These genes were present also in the cultivable microbiota. In this research the aim was
Irena Rogelj, Bojana Bogovič Matijašić, Andreja Čanžek Majhenič, Aljoša Trmčić, Aljoša Trmčić, Tanja Obermajer, Tanja Obermajer, Andreja Čanžek Majhenič, Bojana Bogovič Matijašić, Irena Rogelj   +9 more
doaj  

Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms

Shipin gongye ke-ji
Food safety issues caused by foodborne pathogens and spoilage microorganisms have become one of the public health challenges worldwide. Bacteriocins are antimicrobial peptides synthesized by some bacterial ribosomes and are widely used as bio ...
Mingzhu WANG, Zihao TIAN, Zhongmei TAN, Jie REN, Gaoyun WU, Jinqi GUO, Yuchang YAO, Yuan YIN, Bailiang LI, Jiage MA, Wei YU   +10 more
doaj   +1 more source

Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications

International Journal of Microbiology
Food is the primary substance needed by humans to survive. However, food is easily contaminated by spoilage bacteria, which cause a decrease in quality and shelf life.
Dhea Alya Putri, Jiang Lei, Nia Rossiana, Yolani Syaputri   +3 more
doaj   +1 more source

The Bacteriocins

Bacteriological Reviews, 1965
openaire   +2 more sources