International Journal of Food Microbiology Volume 294
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2. Compositional assessment of bacterial communities in probiotic supplements by means of metagenomic techniques; 3. The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying; 4. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae; 5. Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts; 6. Impact of routine sanitation on the microbiomes in a fresh produce processing facility; 7. Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains; 8. Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain; 9. S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants.
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Năm xuất bản
2019
