International Journal of Food Microbiology Volume 289
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16. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains; 17. ESβL E. coli isolated in pig's chain: Genetic analysis associated to the phenotype and biofilm synthesis evaluation; 18. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions; 19. Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt; 20. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail; 21. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP; 22. Separate and combined effects of lactic acid, chitosan and modified atmosphere packaging on the shelf life of quail carcass under chilled conditions; 23. Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity; 24. Antimicrobial resistance and genotypic characteristics of Listeria monocytogenes isolated from food in Poland; 25. Inhibition of Fusarium trichothecene biosynthesis by yeast extract components extractable with ethyl acetate; 26. Listeria monocytogenes colonization in a newly established dairy processing facility; 27. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain; 28. Quantification of mature Listeria monocytogenes biofilm cells formed by an in vitro model: A comparison of different methods; 29. ICFMH Announcement.
2. Antifungal activity of proteolytic fraction (P1G10) from (Vasconcellea cundinamarcensis) latex inhibit cell growth and cell wall integrity in Botrytis cinerea; 3. Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains; 4. Detection of Listeria spp. and L. monocytogenes in pooled test portion samples of processed dairy products; 5. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts; 6. Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures; 7. Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system; 8. Sensitivity of food spoilage fungi to a smoke generator sanitizer; 9. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe; 10. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation; 11. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae; 12. Quantitative proteomics reveals the crucial role of YbgC for Salmonella enterica serovar Enteritidis survival in egg white; 13. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms; 14. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine; 15. Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination;
2. Antifungal activity of proteolytic fraction (P1G10) from (Vasconcellea cundinamarcensis) latex inhibit cell growth and cell wall integrity in Botrytis cinerea; 3. Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains; 4. Detection of Listeria spp. and L. monocytogenes in pooled test portion samples of processed dairy products; 5. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts; 6. Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures; 7. Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system; 8. Sensitivity of food spoilage fungi to a smoke generator sanitizer; 9. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe; 10. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation; 11. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae; 12. Quantitative proteomics reveals the crucial role of YbgC for Salmonella enterica serovar Enteritidis survival in egg white; 13. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms; 14. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine; 15. Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination;
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Năm xuất bản
2019
