Bacteriocin

Food spoilage

Biotechnology

Lactic acid

Nisin

Lactobacillus

Food safety

Bacteria

Biology

Microbiology

Fermentation

Food preservation

Microorganism

Generally recognized as safe

Biopreservation

Fermentation in food processing

Food microbiology

Preservative

Food science

Antimicrobial

Genetics

Molecules

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens