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Assessment of spoilage microbial communities in modified atmosphere-packed ready-to-eat salad during cold storage: A comparative study using MALDI-TOF MS identification and PacBio full-length 16S rRNA and ITS sequencing
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Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
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Structure of culturable indigenous yeast population and genetic diversity of Saccharomyces cerevisiae and non-Saccharomyces yeasts during spontaneous fermentation of Etna vineyards grapes
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Dynamics of mono and dual-species biofilms of Escherichia coli and Salmonella Typhimurium: Interspatial interactions and novel inhibition strategies
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Antifungal activity of volatile organic compounds produced by Weizmannia coagulans CGMCC 9951 on Ceratocystis fimbriata in postharvest sweet potatoes and its potential biocontrol
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Effect of incubation temperature, time, and freezing on diversity of Campylobacter spp. recovered from naturally contaminated retail beef livers
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Impact of autoinducer-2 activity on quality characteristics and bacterial community of fermented sausage
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Rapid and quantitative detection of Botryosphaeria dothidea by surface-enhanced Raman spectroscopy with size-controlled spherical metal nanoparticles combined with machine learning
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Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships
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Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers
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Endophytic Diaporthe citrichinensis as a new source to alleviate post-harvest fungal infections in apple (Malus x domestica Borkh.)
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Dynamic changes in fungal composition during the processing of Hainan areca nut and effects of water activity on dominant mold species
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Adaptation of bacterial starter cultures from dairy to plant-based substrates: challenges and opportunities
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Metatranscriptomics and HS-GC-IMS unveils the disparities in gene functions, metabolic traits, and volatile metabolites between highly-preserved and easily-spoiled soybean pastes
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Changes in microbial assembly and ecological processes following application of Aureobasidium pullulans on apple fruit surface
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Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
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Two novel Vibrio parahaemolyticus phages (vB_VpaS_1601 and vB_VpaP_1701) can serve as potential biocontrol agents against Vibrio parahaemolyticus infection in seafood
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Fluoroquinolone susceptibility of wild-type Listeria monocytogenes isolates and the role of FepR and ParC mutations in conferring fluoroquinolone tolerance
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Unexpected high prevalence of carbapenemase-producing bacteria and widely spread of blaNDM-1-positive Shewanella spp. in retail shrimp
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The putative Rho guanine nucleotide exchange factor GerA in Aspergillus flavus regulates growth, development, and aflatoxin synthesis
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Bacillus velezensis RC218 and emerging biocontrol agents against Fusarium graminearum and Fusarium poae in barley: in vitro, greenhouse and field conditions
Bacillus velezensis RC218 and emerging biocontrol agents against Fusarium graminearum and Fusarium poae in barley: in vitro, greenhouse and field conditions
Barley (Hordeum vulgare L.) ranks fourth in importance among cereals, after wheat, maize and rice. This crop represents tw...
Succinylated acetyl-CoA carboxylase contributes to aflatoxin biosynthesis, morphology development, and pathogenicity in Aspergillus flavus
Succinylated acetyl-CoA carboxylase contributes to aflatoxin biosynthesis, morphology development, and pathogenicity in Aspergillus flavus
Acetyl-CoA carboxylase (ACC), which catalyzes acetyl-CoA to produce malonyl-CoA, is crucial for the synthesis of mycotoxin...
A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes
A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes
Bacteria have evolved numerous defence strategies to survive in adverse environments and, over the years, increasingly sop...
Meta-analysis of the prevalence of norovirus and hepatitis a virus in berries
Meta-analysis of the prevalence of norovirus and hepatitis a virus in berries
Diets rich in fruits and vegetables are widely recommended for their health-enhancing attributes. Among fruits, berries ar...
Microbiologic surveys for Baijiu fermentation are affected by experimental design
Microbiologic surveys for Baijiu fermentation are affected by experimental design
The strong-flavor Baijiu (SFB), a Chinese liquor made by anaerobic fermentation, accounts for about 51 % of total liquor c...
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata
Plant extracts are used as an alternative to a wide range of foods against different types of fungal pathogens. In the pre...
Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products
Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products
Volume 413, 2 March 2024, 110516Author links open overlay panel, , Highlights•Mean temperature of 534 surveyed domestic re...
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Win...
Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
Bread comprises one of the earliest foods prepared by humans and has been an integral part of the human diet. Breads are p...
Genome sequencing and protein modeling unraveled the 2AP biosynthesis in Bacillus cereus DB25
Genome sequencing and protein modeling unraveled the 2AP biosynthesis in Bacillus cereus DB25
Flavor is an important sensory characteristic that significantly influences the acceptance of various food products. Among...
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