Food Microbiology Volume 78
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17. Predicting growth of Listeria monocytogenes in fresh ricotta; 18. Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability; 19. The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts; 20. Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine; 21. Screening food for Bacillus cereus toxins using whole genome sequencing; 22. Identification of novel genes involved in high hydrostatic pressure resistance of Escherichia coli; 23. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait; 24. Reduction of Escherichia coli, as a surrogate for Salmonella spp., on the surface of grapefruit during various packingline processes ; 25. High Clostridium difficile contamination rates of domestic and imported potatoes compared to some other vegetables in Slovenia; 26. Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.
2. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains; 3. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening; 4. Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes; 5. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine; 6. Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm; 7. Impact of weather conditions, leaf age and irrigation water disinfection on the major epiphytic bacterial genera of baby spinach grown in an open field; 8. Internal sample process control improves cultivation-independent quantification of thermotolerant Campylobacter; 9. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese; 10. Ultraviolet-C resistance of selected spoilage yeasts in orange juice; 11. Microbial contamination of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) carcasses harvested by hunters; 12. Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?; 13. Test sensitivity of a commercial serine protease digestion kit for the detection of Trichinella spiralis and Trichinella pseudospiralis larvae in pig muscle; 14. A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535; 15. Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation; 16. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish;
2. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains; 3. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening; 4. Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes; 5. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine; 6. Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm; 7. Impact of weather conditions, leaf age and irrigation water disinfection on the major epiphytic bacterial genera of baby spinach grown in an open field; 8. Internal sample process control improves cultivation-independent quantification of thermotolerant Campylobacter; 9. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese; 10. Ultraviolet-C resistance of selected spoilage yeasts in orange juice; 11. Microbial contamination of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) carcasses harvested by hunters; 12. Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?; 13. Test sensitivity of a commercial serine protease digestion kit for the detection of Trichinella spiralis and Trichinella pseudospiralis larvae in pig muscle; 14. A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535; 15. Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation; 16. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish;
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Năm xuất bản
2019
