Food Microbiology

Article	Citations
Acinetobacter spp. in food and drinking water – A review	70
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	61
Tolerance of Listeria monocytogenes to biocides used in food processing environments	61
The changing microbiome of poultry meat; from farm to fridge	60
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	58
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action	56
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	55
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing	52
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits	52
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	49
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin	48
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	47
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	46
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider	45
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	45
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat	43
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	42
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production	39
Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma	36
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	36
Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel	36
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation	35
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	35
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine	35
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae	35

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing	34
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update	34
Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin	33
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	32
Application of plasma activated water for decontamination of alfalfa and mung bean seeds	32
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	32
Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat	32
Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand	32
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese	32
Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce	32
Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition	32
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	32
Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon	31
Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments	30
Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations	30
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation	30
Epidemiological trends of foodborne Campylobacter outbreaks in the United States of America, 1998–2016	29
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces	29
Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider	29
Characterization of bacteriophage VVP001 and its application for the inhibition of Vibrio vulnificus causing seafood-borne diseases	29
Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage	28
A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 2004	28
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	28
Characterization of antimicrobial-resistant Staphylococcus aureus from retail foods in Beijing, China	28
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	28
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula	27
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry	27
Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola	27
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles	27
Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation	27
Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar	27
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores	26
Endolysin LysSTG2: Characterization and application to control Salmonella Typhimurium biofilm alone and in combination with slightly acidic hypochlorous water	26
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea	26
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China	26
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	26
Microbial safety of oily, low water activity food products: A review	26
New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation	26
Examining the persistence of human Coronavirus 229E on fresh produce	25
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging	25
On the mechanism behind enhanced antibacterial activity of alkyl gallate esters against foodborne pathogens and its application in Chinese icefish preservation	25
Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation	24
Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis	24
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding	24
Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources	24
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs)	24
Mechanisms adopted by Salmonella to colonize plant hosts	24
The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii	23
Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese	23
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	23

Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages	23
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	23
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	23
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece	23
Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit	23
Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots	22
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu	22
Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves	22
Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations	22
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide	22
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives	22
Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers	22
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	22
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics	21
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.	21
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies	21
l-glycine and l-glutamic acid protect Pediococcus pentosaceus R1 against oxidative damage induced by hydrogen peroxide	21
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	21
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China	21
Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms	21
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes	21
Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products	20
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	20
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation	20
Viruses in fermented foods: are they good or bad? Two sides of the same coin	20
Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns	20
An isothermal recombinase polymerase amplification and lateral flow strip combined method for rapid on-site detection of Vibrio vulnificus in raw seafood	20
Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni	20
Chameleon-like microbes promote microecological differentiation of Daqu	20
Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress	20
The use of a CDC biofilm reactor to grow multi-strain Listeria monocytogenes biofilm	20
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	20
Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef	20
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	19
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	19
Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach	19
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses	19
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food	19
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	19
Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation	19
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	19
A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce	19
Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food	19
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations	19
Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation	18
Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit	18
Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system	18
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	18
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	18
Extracellular matrix affects mature biofilm and stress resistance of psychrotrophic spoilage Pseudomonas at cold temperature	18
3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri	18
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi	18
The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland	17
Recent paradigm shifts in the perception of the role of Bacillus thuringiensis in foodborne disease	17
Benzalkonium chloride and heavy metal resistance profiles of Listeria monocytogenes strains isolated from fish, fish products and food-producing factories in Poland	17
Large-scale genomic analysis reveals the pESI-like megaplasmid presence in Salmonella Agona, Muenchen, Schwarzengrund, and Senftenberg	17
Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize	17
Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms	17
Proteomics study unveils ROS balance in acid-adapted Salmonella Enteritidis	17
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider	17
Exploring the potential of foodborne transmission of respiratory viruses	17
Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak	17
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening	16
Alginate-based antimicrobial coating reduces pathogens on alfalfa seeds and sprouts	16
Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite	16
Melissa officinalis essential oil as an antimicrobial agent against Listeria monocytogenes in watermelon juice	16
The cytotoxic potential of Bacillus cereus strains of various origins	16
Nisin: From a structural and meat preservation perspective	16
Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough	16
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes	16
Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water	16
Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization	16
Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan	16
A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves	16
Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review	16
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)	16
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture	16
Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions	16
Cross-contamination of Escherichia coli O157:H7 and Listeria monocytogenes in the viable but non-culturable (VBNC) state during washing of leafy greens and the revival during shelf-life	15
Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids	15

Modulation of the food microbiome by apple fruit processing	15
From field to plate: How do bacterial enteric pathogens interact with ready-to-eat fruit and vegetables, causing disease outbreaks?	15
Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations	15
Heat shock in Cronobacter sakazakii induces direct protection and cross-protection against simulated gastric fluid stress	15
Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres	15
Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts	15
Associations between Listeria monocytogenes genomic characteristics and adhesion to polystyrene at 8 °C	15
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants	15
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality	15
Determination and quantification of microbial communities and antimicrobial resistance on food through host DNA-depleted metagenomics	15
Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system	14
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	14
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols	14
Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism	14
L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S	14
Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium	14
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family	14
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	14
Hunted game birds – Carriers of foodborne pathogens	14
TiO2-based photocatalyst Generated Reactive Oxygen Species cause cell membrane disruption of Staphylococcus aureus and Escherichia coli O157:H7	14
Surveillance of berries sold on the Norwegian market for parasite contamination using molecular methods	14
Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance	14
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations	14
Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures	14
Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease	14
Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage	14
Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus	13
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii	13
Interaction between norovirus and Histo-Blood Group Antigens: A key to understanding virus transmission and inactivation through treatments?	13
Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure	13
Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage	13
Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure	13
Co-culture with Tetragenococcus halophilus improved the ethanol tolerance of Zygosaccharomyces rouxii by maintaining cell surface properties	13
Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds	13
Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium	13
Metabolomic profiles of the liquid state fermentation in co-culture of A. oryzae and Z. rouxii	13
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production	13
Comparative genomics analysis of genus Leuconostoc resolves its taxonomy and elucidates its biotechnological importance	13
Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry	13
SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries	13
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	13
Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study	13
Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages	13
Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide	12
Citral and trans-cinnamaldehyde, two plant-derived antimicrobial agents can induce Staphylococcus aureus into VBNC state with different characteristics	12
Strain and serovar variants of Salmonella enterica exhibit diverse tolerance to food chain-related stress	12
Impact of pmrA on Cronobacter sakazakii planktonic and biofilm cells: A comprehensive transcriptomic study	12
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries	12
The efficacy of sodium acid sulfate on controlling Listeria monocytogenes on apples in a water system with organic matter	12
Influence of temperature on regulation of key virulence and stress response genes in Listeria monocytogenes biofilms	12
Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium	12
Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities	12
Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria	12
Biomapping salmonella serovar complexity in broiler carcasses and parts during processing	12
Evaluation of a new culture medium for the enumeration and isolation of Streptococcus salivarius subsp. thermophilus from cheese	12
Comparative study of multiplex real-time recombinase polymerase amplification and ISO 11290-1 methods for the detection of Listeria monocytogenes in dairy products	12
Effects of salt stress on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1	12
Inhibitory effect of d-Tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation	12
Killer yeasts isolated from olive brines: Technological and probiotic aptitudes	12
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	12
Application of bioactive glycolipids to control Listeria monocytogenes biofilms and as post-lethality contaminants in milk and cheese	12
Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin	12
Efficacy of nisin derivatives with improved biochemical characteristics, alone and in combination with endolysin PlyP100 to control Listeria monocytogenes in laboratory-scale Queso Fresco	12
Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage	12
Genome-edited Saccharomyces cerevisiae strains for improving quality, safety, and flavor of fermented foods	12
Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine	12
Antimicrobial peptide cocktail activity in minced turkey meat	12
New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid	12