期刊： FOOD MICROBIOLOGY, 2022; 102 ()
Listeria monocytogenes remains a threat to the food system and has led to numerous foodborne outbreaks worldwide. L. monocytogenes can establish itsel......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients,......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
Lactobacilli are a ubiquitous bacteria, that includes many species commonly found as part of the human microbiota, take part in the natural food ferme......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
The fermented beverage industry is always pursuing alternatives to make products that delight consumers with special or unique characteristics. The id......
期刊： FOOD MICROBIOLOGY, 2022; 104 ()
While Cas9-based genome editing enabled precise and sophisticated genetic perturbations in conventional and non-conventional yeast strains, its applic......
期刊： FOOD MICROBIOLOGY, 2022; 104 ()
Thousands of yeasts have the potential for industrial application, though many were initially considered contaminants in the beer industry. However, t......
期刊： FOOD MICROBIOLOGY, 2022; 104 ()
Shiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming cont......
期刊： FOOD MICROBIOLOGY, 2022; 106 ()
Malt-induced premature yeast flocculation (PYF) is a sporadic problem within the brewing industry. The use of PYF malts is concomitant with a number o......
期刊： FOOD MICROBIOLOGY, 2022; 106 ()
Escherichia coli O157:H7 and Pseudomonas were considered as common colonizers of fresh and spoilage meat, where they tended to live in the proximity. ......
期刊： FOOD MICROBIOLOGY, 2022; 106 ()
Chlorine and peroxyacetic acid (PAA) are commonly applied in dump tanks and flume systems in commercial fresh apple packing lines; however, little is ......
期刊： FOOD MICROBIOLOGY, 2022; 101 ()
The purpose of this study was to investigate the distribution and specify the transmission and crosscontamination of Clostridium perfringens (C. perfr......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
Evolving testing methods in food Microbiology have resulted in the need for different types of microbiological reference materials. Based on the resea......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
Prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi were investigated. Prophage genomes......
期刊： FOOD MICROBIOLOGY, 2022; 104 ()
Escherichia coli O157:H7 is one of the most important foodborne pathogens that can persist in leafy green vegetables and subsequently produce biofilms......
期刊： FOOD MICROBIOLOGY, 2022; 106 ()
Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the envir......
