Food Microbiology Volume 80
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2. Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes; 3. Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans; 4. Inhibitory activity of phenolic acids against Listeria monocytogenes: Deciphering the mechanisms of action using three different models; 5. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations; 6. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses; 7. Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula; 8. Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage; 9. Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea; 10. Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922T; 11. Heterogeneity of single cell inactivation: Assessment of the individual cell time to death and implications in population behavior.
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Năm xuất bản
2019
