Terkko Navigator / Food microbiology

Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale

Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Effect of drying on oxidation of membrane lipids and expression of genes encoded by the Shiga toxin prophage in Escherichia coli

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts

Persistence and reservoirs of Saccharomyces cerevisiae biodiversity in different vineyard niches.

The serine proteases CspA and CspC are essential for germination of spores of Clostridium perfringens SM101 through activating SleC and cortex hydrolysis

Plant variety and soil type influence Escherichia coli O104:H4 strain C227/11ϕcu adherence to and internalization into the roots of lettuce plants

Unique response characteristics in persistent strains of Listeria monocytogenes exposed to low pH

Antibacterial effect and mechanisms of action of 460–470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese

Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates

Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans

A long-amplicon quantitative PCR assay with propidium monoazide to enumerate viable Listeria monocytogenes after heat and desiccation treatments

Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate

Shell egg pasteurization using radio frequency in combination with hot air or hot water

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches

Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil

A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder

HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts

Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

Evaluation of single and combined antimicrobial treatments to inhibit Salmonella in queso fresco

Growth of Clostridium perfringens in cooked chicken during cooling: One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation

A novel role for the glutamate decarboxylase system in Listeria monocytogenes; protection against oxidative stress

Conditions at the time of inoculation influence survival of attenuated Escherichia coli O157:H7 on field-inoculated lettuce

Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review

Ten years of molecular epidemiology surveillance of Listeria monocytogenes in Chile 2008–2017.

Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables

Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges

Viral metagenomic analysis of the cheese surface: A comparative study of rapid procedures for extracting viral particles

Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

The occurrence and distribution characteristics of Cronobacter in diverse cereal kernels, flour, and flour-based products

Influence of cell history on the subsequent inactivation of Campylobacter jejuni during cold storage under modified atmosphere

Inactivation of extraintestinal pathogenic E. coli clinical and food isolates suspended in ground chicken meat by gamma radiation

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Isolation and characterisation of Shiga toxin-producing Escherichia coli from Norwegian bivalves

Genetic diversity, virulence factors and farm-to-table spread pattern of Vibrio parahaemolyticus food-associated isolates

Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing

Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits

Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae

Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions

Persistence of murine norovirus, bovine rotavirus, and hepatitis A virus on stainless steel surfaces, in spring water, and on blueberries

Clonal relationship among Vibrio parahaemolyticus isolated from Mediterranean mussels (Mytilus galloprovincialis) and grooved carpet shells (Ruditapes decussatus) harvested in Sardinia (Italy)

Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce

Biochemical and mutational analysis of spore cortex-lytic enzymes in the food spoiler Bacillus licheniformis