Terkko Navigator / International Journal of Food Microbiology

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

Commensal E. coli rapidly transfer antibiotic resistance genes to human intestinal microbiota in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME)

Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages

Editorial - 3rd International Symposium of Fermented Meat

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

Distribution, diversity, virulence genotypes and antibiotic resistance for Salmonella isolated from a Brazilian pork production chain

A polyphasic study of Aspergillus section Flavi isolated from corn in Guangxi, China- a hot spot of aflatoxin contamination

Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties

First detection of the plasmid-mediated colistin resistance gene mcr-1 in virulent Vibrio parahaemolyticus

Zoonotic nematode parasites infecting selected edible fish in New South Wales, Australia

Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses

Using Moringa oleifera Lamarck seed extract for controlling microbial contamination when producing organic cachaça

Development of a milk-based medium for the selection of urease-defective mutants of Streptococcus thermophilus

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Antifungal activity of volatile compounds produced by Staphylococcus sciuri strain MarR44 and its potential for the biocontrol of Colletotrichum nymphaeae, causal agent strawberry anthracnose

Genome analysis of antimicrobial resistance, virulence, and plasmid presence in Turkish Salmonella serovar Infantis isolates

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

Characterization of plasmid mediated quinolone resistance determinants in ciprofloxacin resistant-Escherichia coli from chicken meat produced by integrated broiler operations in Korea

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

Antifungal effect of engineered silver nanoparticles on phytopathogenic and toxigenic Fusarium spp. and their impact on mycotoxin accumulation

Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks

Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential

A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

Effect of moisture on wheat grains lipid patterns and infection with Fusarium graminearum

Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii

Bacteriological quality of bottled water obtained from Mexico City small water purification plants: Incidence and identification of potentially pathogenic nontuberculous mycobacteria species

In situ production and characterization of cloud forming dextrans in fruit-juices

HiCrome Bacillus agar for presumptive identification of Bacillus and related species isolated from honey samples

Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham

Prevalence and molecular characterization of multidrug-resistant Shigella species of food origins and their inactivation by specific lytic bacteriophages

Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa

SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds

Pathogenic Acinetobacter species including the novel Acinetobacter dijkshoorniae recovered from market meat in Peru

Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database

Bacterial content and characterization of antibiotic resistant Staphylococcus aureus in Danish sushi products and association with food inspector rankings

Influence of water activity and temperature on growth and production of trichothecenes by Fusarium graminearum sensu stricto and related species in maize grains

Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice

Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs

Amplification of Raman spectra by gold nanorods combined with chemometrics for rapid classification of four Pseudomonas

Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan

A novel method for rapid estimation of lactic acid bacterial concentration in fermented milk based on superhydrophobic surface wettability

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat

Study of the effectiveness of staphylococcins in biopreservation of Minas fresh (Frescal) cheese with a reduced sodium content

Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking

Detection of antimicrobial-resistance diarrheagenic Escherichia coli strains in surface water used to irrigate food products in the northwest of Mexico

Viable Coxiella burnetii in hard cheeses made with unpasteurized milk

Kinetics of biofilm formation by pathogenic and spoilage microorganisms under conditions that mimic the poultry, meat, and egg processing industries

Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions