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; 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; 105 ()
Cucumber is usually eaten as a raw vegetable and easily contaminated by pathogenic microorganisms; the contamination process includes colonization, pr......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
This study aimed to investigate the inactivation mechanism of Bacillus cereus spores by slightly acidic electrolyzed water (SAEW). Spore inactivation ......
期刊： FOOD MICROBIOLOGY, 2022; 101 ()
The effects of L-glycine (Gly) and L-glutamic acid (Glu) on oxidative damage induced by hydrogen peroxide (H2O2) in Pediococcus pentosaceus R1 were in......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of nonSaccharomyces yeasts from 5 species were compr......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
The present study demonstrated the toxic effects of stilbenes on fungi, which were related to the structures of the stilbenes. Pterostilbene with meth......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
The biofilm life cycle where bacteria alternate between biofilm and planktonic lifestyles poses major implications in food spoilage and gastrointestin......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
Excessive hydrogen sulfide (H2S) during fermentation causes undesirable sensory properties in wine. In yeast, serine functions as a precursor in the b......
期刊： FOOD MICROBIOLOGY, 2022; 108 ()
Microbes in pit mud play key roles in fermentation cellars for Chinese strong-flavor Baijiu (SFB) production. Pit mud, however, is frequently degraded......
期刊： FOOD MICROBIOLOGY, 2022; 104 ()
Microorganisms proliferate, consume nutrients, and produce many undesired metabolites, which are the main reason for the spoilage of fresh meat. Scree......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
Clostridium perfringens (C. perfringens) is a zoonotic microorganism and rarely reported in duck production chain. This study aimed to investigate pre......
期刊： FOOD MICROBIOLOGY, 2022; 103 ()
The bacterial heat shock response in foodborne pathogens is caused by exposure to higher temperatures which poses a great threat to food safety becaus......
期刊： FOOD MICROBIOLOGY, 2022; 102 ()
Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) ......
