期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 361 ()
High levels of biogenic amines (BAs) in fermented food can present a health risk to consumers. Microorganisms that can reduce BAs are widely used in f......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 369 ()
The ester compounds play key roles in maintaining the sensory characteristics of alcoholic beverages. For strong aroma-type Baijiu fermentation, the v......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 371 ()
Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially co......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Natural food flavour (E)-2-hexenal, a green leaf volatile, exhibits potent antifungal activity on Aspergillus flavus, but its antifungal mechanism has......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 381 ()
Listeria monocytogenes, as a food-associated pathogen, is able to develop biofilms on different surfaces of food contact, which seriously threatens fo......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 364 ()
Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food saf......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 362 ()
Defatted rice bran (DFRB) is an inexpensive and easily available agricultural byproduct. Existence of antinutritional factors (ANFs), high fiber and l......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 375 ()
Fresh tilapia fillets are susceptible to perish due to the microbial contamination during storage. High voltage atmospheric cold plasma (HVACP), a non......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 380 ()
Clove essential oil (CEO) has been widely used in the processing of meat products due to its potent antibacterial activity and special aroma. However,......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 379 ()
Pickles are typical traditional Chinese fermented vegetables. Complex microbiota interacts throughout the fermentation and deterioration process. Mini......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 366 ()
Listeria monocytogenes remains a significant public health threat, leading to invasive listeriosis with severe manifestations (i.e. septicemia, mening......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 372 ()
A novel baijiu type, Xin-flavor, has been developed via combining Qu and craftsmanship from three famous baijiu types including light-flavor, sauce-fl......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 381 ()
In this study, extended-spectrum beta-lactamase (ESBL) Escherichia coli were isolated from five dairy farms in three areas of northern Xinjiang, China......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Yeast plays an important role in the formation of desirable aroma during soy sauce fermentation. In this study, the structure and diversity of yeast c......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 372 ()
The convergence of bla(NDM )and tet(X4) in a single strain has been sporadically detected in diverse pathogens from different sources, causing widespr......
