Food Microbiology Volume 81
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2. Preface: Microbial spoilers in food: Knowing the enemy; 3. Fungal spores: Highly variable and stress-resistant vehicles for distribution and spoilage; 4. Using the gamma concept in modelling fungal growth: A case study on brioche-type products; 5. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta; 6. Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milk; 7. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing; 8. Mould spoilage of foods and beverages: Using the right methodology; 9. Text mining tools for extracting information about microbial biodiversity in food; 10. Development and application of MALDI-TOF MS for identification of food spoilage fungi; 11. Proteomics and microscopy tools for the study of antimicrobial resistance and germination mechanisms of bacterial spores; 12. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application; 13. Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments; 14. Quantifying permeabilization and activity recovery of Bacillus spores in adverse conditions for growth.
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Năm xuất bản
2019
