Original ResearchPublished 3 August 2026Bio-preservation potential of Lactococcus lactis FO1 bacteriocin in fish sausage with optimizing production conditionUlrich Daquain Fotso Techeu · Hector Kenfack Momo · Edith Marius Foko Kouam · Laverdure Tchamani Piame · Pierre Marie Kaktcham · François Zambou NgoufackFrontiers in Aquaculturedoi 10.3389/faquc.2026.1900301
ReviewPublished 29 July 2026Turning up the heat: evaluating thermal treatments for phage management in dairy plantsGwendoline Parigi · Dennis A. Romero · Piotr Kolakowski · Damian J. MagillFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1894844
Original ResearchPublished 22 July 2026Statistical optimization of glucose, sodium citrate and potassium chloride supplementation for enhanced bacteriocin production by Lactococcus lactis MT186647 and Lactobacillus fermentum MT186598 isolated from fermenting Pentaclethra macrophylla benthChijioke Ethel Onwuakor · Anayochukwu Chibuike NgeneFrontiers in Antibioticsdoi 10.3389/frabi.2026.1907088
