Terkko Navigator / Food microbiology

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

Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains

Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth

Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment

A loop-mediated isothermal amplification (LAMP) assay for rapid detection of fumonisin producing Aspergillus species

Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae

Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts

Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts

Campylobacter in chicken – Critical parameters for international, multicentre evaluation of air sampling and detection methods

Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation

Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin

Evaluation of a hybrid in-field sampling method for the detection of pathogenic bacteria through consideration of a priori knowledge of factors related to non-random contamination

Proteomic study of Enterococcus durans LAB18S growing on prebiotic oligosaccharides

Fates of pathogenic bacteria in time-temperature-abused and Holder-pasteurized human donor-, infant formula-, and full cream cow's milk

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Comparative evaluation of UNEX-based DNA extraction for molecular detection of Cyclospora cayetanensis, Toxoplasma gondii, and Cryptosporidium parvum as contaminants of berries

Effect of combination of Oxyrase and sodium thioglycolate on growth of Clostridium perfringens from spores under aerobic incubation

Prevalence and genetic characteristics of Cronobacter spp. from food and human clinical stool samples in Wenzhou, China 2008–2018

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss

Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite

Hepatitis E virus genotype 3 in echinoderms: First report of sea urchin (Paracentrotus lividus) contamination

Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species

Large genetic diversity of Arcobacter butzleri isolated from raw milk in Southern Italy

The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

Pichia kudriavzevii retards fungal decay by influencing the fungal community succession during cherry tomato fruit storage

Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy

Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

Decontamination of dried whole black peppercorns using ultraviolet-c irradiation

Characterization of Escherichia coli possessing the locus of heat resistance isolated from human cases of acute gastroenteritis

Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes

A multiplex oligonucleotide ligation-PCR method for the genoserotyping of common Salmonella using a liquid bead suspension assay

Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese

Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits

Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants

Investigation of genomic characteristics and carbohydrates’ metabolic activity of Lactococcus lactis subsp. lactis during ripening of a Swiss-type cheese

Comparison of predicted and impedance determined growth of Listeria innocua in complex food matrices

Cold plasma enhances the efficacy of aerosolized hydrogen peroxide in reducing populations of Salmonella Typhimurium and Listeria innocua on grape tomatoes, apples, cantaloupe and romaine lettuce

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years

Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market

Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80–90 °C