International Journal of Food Microbiology Volume 303
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2. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes; 3. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes; 4. Ability of Vibrio vulnificus isolated from fish of the Lagoa dos Patos estuary in south Brazil to form biofilms after sublethal stress and bacterial resistance to antibiotics and sanitizers; 5. Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions; 6. Kinetics of biofilm formation by pathogenic and spoilage microorganisms under conditions that mimic the poultry, meat, and egg processing industries; 7. Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression; 8. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making; 9. Viable Coxiella burnetii in hard cheeses made with unpasteurized milk.
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Năm xuất bản
2019
