Food Microbiology

(The median citation count of Food Microbiology is 7. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China95
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus85
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste70
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine68
Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges67
Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy66
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid63
Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu62
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures62
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation61
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)59
Bacillus cereus spores and toxins – The potential role of biofilms58
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions57
Acinetobacter spp. in food and drinking water – A review55
Tolerance of Listeria monocytogenes to biocides used in food processing environments54
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)52
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P10050
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage48
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese48
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process47
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C47
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action46
Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits46
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin45
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation45
The changing microbiome of poultry meat; from farm to fridge44
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine43
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing43
Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage42
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine42
Biocontrol ability and action mechanism of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit42
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits42
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review42
High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food41
The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii40
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham40
Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review40
Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches40
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation39
Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants39
Antibacterial effect and mechanisms of action of 460–470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese39
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid38
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms38
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu38
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin38
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation38
Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation37
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.37
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring36
Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables35
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation35
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat35
Cold plasma enhances the efficacy of aerosolized hydrogen peroxide in reducing populations of Salmonella Typhimurium and Listeria innocua on grape tomatoes, apples, cantaloupe and romaine lettuce34
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile34
Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite34
Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line34
Honokiol suppresses mycelial growth and reduces virulence of Botrytis cinerea by inducing autophagic activities and apoptosis33
Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species33
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation33
Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol33
Pichia kudriavzevii retards fungal decay by influencing the fungal community succession during cherry tomato fruit storage32
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider32
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks32
Viral metagenomic analysis of the cheese surface: A comparative study of rapid procedures for extracting viral particles31
Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes31
Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics31
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder31
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee31
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice30
Small scale fungal community differentiation in a vineyard system30
Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens30
Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand30
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?30
Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts30
Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation29
Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat29
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation29
Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland28
Application of plasma activated water for decontamination of alfalfa and mung bean seeds28
Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments28
Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers28
Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate28
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese28
Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel28
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae28
Global transcriptomic analysis of Lactobacillus plantarum CAUH2 in response to hydrogen peroxide stress28
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents28
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation27
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing27
Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80–90 °C27
Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon27
Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce27
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation26
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces26
Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma26
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions26
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production26
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica26
Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce26
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation25
Characterization of antimicrobial-resistant Staphylococcus aureus from retail foods in Beijing, China25
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation25
Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin25
Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation25
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds25
Characterization of bacteriophage VVP001 and its application for the inhibition of Vibrio vulnificus causing seafood-borne diseases24
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation24
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa24
Methyl anthranilate: A novel quorum sensing inhibitor and anti-biofilm agent against Aeromonas sobria24
Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage24
Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk24
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update24
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil23
New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation23
Endolysin LysSTG2: Characterization and application to control Salmonella Typhimurium biofilm alone and in combination with slightly acidic hypochlorous water23
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry23
Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions23
Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses23
The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae23
Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider22
Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin22
TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system22
Shell egg pasteurization using radio frequency in combination with hot air or hot water22
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage22
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine22
Epidemiological trends of foodborne Campylobacter outbreaks in the United States of America, 1998–201622
A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 200422
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts22
Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis22
Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils22
Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola22
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China22
Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action22
A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder22
Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit22
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains21
Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains21
Attribution of Listeria monocytogenes human infections to food and animal sources in Northern Italy21
Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation21
Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar21
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding20
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece20
Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition20
Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources20
Inactivation of Salmonella spp. in tahini using plant essential oil extracts20
Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei20
Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome20
Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation20
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability20
Transcriptional analysis of galactomannooligosaccharides utilization by Lactobacillus plantarum WCFS120
Evaluation of real-time nanopore sequencing for Salmonella serotype prediction20
Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages19
Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers19
Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C19
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide19
Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae19
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics19
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles19
Mechanisms adopted by Salmonella to colonize plant hosts19
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies19
On the mechanism behind enhanced antibacterial activity of alkyl gallate esters against foodborne pathogens and its application in Chinese icefish preservation19
Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates19
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic19
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince19
Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species18
Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica18
Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps18
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula18
High prevalence of Clostridium botulinum in vegetarian sausages18
The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii18
Microbial safety of oily, low water activity food products: A review18
Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese18
Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans18
Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli18
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs)18
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations18
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination17
Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef17
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes17
A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce17
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses17
Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves17
Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest17
Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach17
Ten years of molecular epidemiology surveillance of Listeria monocytogenes in Chile 2008–2017.17
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu17
Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile17
Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit16
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.16
Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms16
Role of DNA repair in Bacillus subtilis spore resistance to high energy and low energy electron beam treatments16
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain16
The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland16
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese16
Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions16
Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms16
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food16
Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years16
Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni16
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal16
Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines16
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin16
Shiga toxin-producing Escherichia coli isolates from red deer (Cervus elaphus), roe deer (Capreolus capreolus) and fallow deer (Dama dama) in Poland16
An isothermal recombinase polymerase amplification and lateral flow strip combined method for rapid on-site detection of Vibrio vulnificus in raw seafood16
Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process16
An overview of Yersinia enterocolitica and related species in samples of different origin from San Luis, Argentina16
Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system16
Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products16
Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves16
Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns16
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China15
Exploring the potential of foodborne transmission of respiratory viruses15
Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.15
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy15
Viruses in fermented foods: are they good or bad? Two sides of the same coin15
Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs15
Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation15
Characterization of Escherichia coli possessing the locus of heat resistance isolated from human cases of acute gastroenteritis15
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts15
How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese15
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets15
Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation15
Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization15
Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize15
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk15
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi15
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation15
The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing15
Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse14
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation14
The cytotoxic potential of Bacillus cereus strains of various origins14
Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots14
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes14
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea14
Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak14
Conditions at the time of inoculation influence survival of attenuated Escherichia coli O157:H7 on field-inoculated lettuce14
3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri14
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants14
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions14
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques14
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging14
Prevalence and genetic characteristics of Cronobacter spp. from food and human clinical stool samples in Wenzhou, China 2008–201814
Structural enterocin gene profiles and mode of antilisterial activity in synthetic liquid media and skim milk of autochthonous Enterococcus spp. isolates from artisan Greek Graviera and Galotyri chees14
Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations14
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci14
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations13
Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water13
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components13
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes13
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production13