Terkko Navigator / Food microbiology

Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef

Proteomics study unveils ROS balance in acid-adapted Salmonella Enteritidis

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce

Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses – Evaluation and application of models

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit

A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 2004

Microbial safety of oily, low water activity food products: A review

Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments

Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds

Comparative study of multiplex real-time recombinase polymerase amplification and ISO 11290-1 methods for the detection of Listeria monocytogenes in dairy products

The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces

Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola

Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits

Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers

Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

Transforming kinetic model into a stochastic inactivation model: Statistical evaluation of stochastic inactivation of individual cells in a bacterial population

A genoserotyping system for a fast and objective identification of Salmonella serotypes commonly isolated from poultry and pork food sectors in Belgium

Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica

Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol

High prevalence of Clostridium botulinum in vegetarian sausages

Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

Next-generation multiparameter flow cytometry assay improves the assessment of oxidative stress in probiotics

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy

Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens

Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques

The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest

Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition

Early adaptation strategies of Saccharomyces cerevisiae and Torulaspora delbrueckii to co-inoculation in high sugar grape must-like media

Amino acids other than glutamate affect the expression of the GAD system in Listeria monocytogenes enhancing acid resistance