Food Microbiology Volume 83
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16. Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome; 17. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami; 18. Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage; 19. Resistance of thermophilic spore formers isolated from milk and whey products towards cleaning-in-place conditions: Influence of pH, temperature and milk residues; 20. Strawberry sanitization by peracetic acid washing and its effect on fruit quality; 21. Evaluation of storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling S. enteritidis and S. typhimurium in-vitro and in fresh foods; 22. Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium; 23. Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters; 24. Assessment of Pediococcus acidilactici ATCC 8042 as potential Salmonella surrogate for thermal treatments of toasted oats cereal and peanut butter; 25. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse; 26. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer; 27. Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions.
2. Role of biocontrol yeasts Debaryomyces hansenii and Wickerhamomyces anomalus in plants' defence mechanisms against Monilinia fructicola in apple fruits; 3. Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, aw, temperature; 4. Contamination of yellow-feathered broiler carcasses: Microbial diversity and succession during processing; 5. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C; 6. Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses; 7. Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility; 8. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi; 9. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.; 10. Influence of nitrogen status in wine alcoholic fermentation; 11. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage; 12. An ordinal logistic regression approach to predict the variability on biofilm formation stages by five Salmonella enterica strains on polypropylene and glass surfaces as affected by pH, temperature and NaCl; 13. Listeria monocytogenes contamination of Tenebrio molitor larvae rearing substrate: Preliminary evaluations; 14. Optimization of turbidity experiments to estimate the probability of growth for individual bacterial cells; 15. Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance;
2. Role of biocontrol yeasts Debaryomyces hansenii and Wickerhamomyces anomalus in plants' defence mechanisms against Monilinia fructicola in apple fruits; 3. Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, aw, temperature; 4. Contamination of yellow-feathered broiler carcasses: Microbial diversity and succession during processing; 5. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C; 6. Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses; 7. Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility; 8. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi; 9. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.; 10. Influence of nitrogen status in wine alcoholic fermentation; 11. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage; 12. An ordinal logistic regression approach to predict the variability on biofilm formation stages by five Salmonella enterica strains on polypropylene and glass surfaces as affected by pH, temperature and NaCl; 13. Listeria monocytogenes contamination of Tenebrio molitor larvae rearing substrate: Preliminary evaluations; 14. Optimization of turbidity experiments to estimate the probability of growth for individual bacterial cells; 15. Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance;
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Năm xuất bản
2019
