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
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
Original ResearchPublished 28 May 2026Anti-listerial activity of active high-methoxyl pectin films incorporated with Latilactobacillus curvatus CRL705 bacteriocins: effectiveness assessment in hamConstanza Melian · Nora Bertola · Graciela Margarita Vignolo · Patricia CastellanoFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1826438
ReviewPublished 12 January 2026Postbiotics as natural antimicrobials: a novel biocontrol strategy for food safetyAyse Nur Erdinc · Gizem CufaogluFrontiers in Bacteriologydoi 10.3389/fbrio.2025.1712139
