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Hypsizygus sp. fermentation produced bacteriocins-like inhibitory substance from the powerful Lactic Acid Bacteria strains ISL-2A and ISL-4G, which inhibited Staphylococcus aureus and Escherichia coli.
Bacteriocins-like inhibitory substance remained stable at pH 3–7 and up to 80 °C but lost sensitivity to proteolytic enzymes.
Bacteriocins-like inhibitory substance showed potential as natural antimicrobials for food preservation.