Food Microbiology Volume 77
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18. Genomic and metabolic features of the Bacillus amyloliquefaciens group-B. amyloliquefaciens, B. velezensis, and B. siamensis– revealed by pan-genome analysis; 19. Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts; 20. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging; 21. Evaluation of post-contamination survival and persistence of applied attenuated E. coli O157:H7 and naturally-contaminating E. coli O157:H7 on spinach under field conditions and following postharvest handling; 22. Contamination of chicken meat with extended-spectrum beta-lactamase producing- Klebsiella pneumoniae and Escherichia coli during scalding and defeathering of broiler carcasses; 23. Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices; 24. Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions;
2. Does only the age of the hen matter in Salmonella enterica contamination of eggs?; 3. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl; 4. Modelling the effect of oxygen concentration on bacterial growth rates; 5. Changes in the microbial communities in vacuum-packaged smoked bacon during storage; 6. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days; 7. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs; 8. Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors; 9. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains; 10. Effects of Enterococcus faecalis UGRA10 and the enterocin AS-48 against the fish pathogen Lactococcus garvieae. Studies in vitro and in vivo; 11. Survival of Listeria monocytogenes during in vitro gastrointestinal digestion after exposure to 5 and 0.5 % sodium chloride; 12. Development and application of a real-time polymerase chain reaction method for quantification of Escherichia coli in oysters (Crassostrea gigas); 13. Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria; 14. Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda; 15. A review of Clostridioides [Clostridium] difficile occurrence through the food chain; 16. Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability; 17. Evaluation of sampling methods for the detection of pathogenic bacteria on pre-harvest leafy greens;
2. Does only the age of the hen matter in Salmonella enterica contamination of eggs?; 3. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl; 4. Modelling the effect of oxygen concentration on bacterial growth rates; 5. Changes in the microbial communities in vacuum-packaged smoked bacon during storage; 6. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days; 7. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs; 8. Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors; 9. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains; 10. Effects of Enterococcus faecalis UGRA10 and the enterocin AS-48 against the fish pathogen Lactococcus garvieae. Studies in vitro and in vivo; 11. Survival of Listeria monocytogenes during in vitro gastrointestinal digestion after exposure to 5 and 0.5 % sodium chloride; 12. Development and application of a real-time polymerase chain reaction method for quantification of Escherichia coli in oysters (Crassostrea gigas); 13. Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria; 14. Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda; 15. A review of Clostridioides [Clostridium] difficile occurrence through the food chain; 16. Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability; 17. Evaluation of sampling methods for the detection of pathogenic bacteria on pre-harvest leafy greens;
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Năm xuất bản
2019
