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Synergistic effects of combined cinnamaldehyde and nonanal vapors against Aspergillus flavus
This study evaluated the synergistic antifungal effects of vapor-phase natural agents against Aspergillus flavus with an a...
Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities?
Fermentation processes can only succeed if intact and active starter cultures are present. Bacteriophages, which can lyse ...
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermen...
Characterization of the archaeal community in foods: The neglected part of the food microbiota
Despite the large number of studies conducted on archaea associated with extreme environments, the archaeal community comp...
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods
Biofilms are highly resistant to antimicrobials and are a common problem in many industries, including pharmaceutical, foo...
The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses
Phages are ubiquitous and are particularly abundant in environments where their bacterial hosts thrive, such as those in t...
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
Enzymes and microbiota in daqu are essential for the brewing of Nongxiangxing baijiu. Uncover the key enzymes and function...
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeast...
Foodborne protozoan parasites in fresh mussels and oysters purchased at retail in Canada
Studies worldwide have reported the presence of protozoan parasites in a variety of commercial bivalve shellfish. The upta...
Evaluation of Listeria monocytogenes biofilms attachment and formation on different surfaces using a CDC biofilm reactor
Listeria monocytogenes can adapt, persist, and form biofilms on food premises surfaces, representing a challenge for food ...
High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion
High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations....
Manganese uptake mediated by the NRAMP-type transporter MntH is required for acid tolerance in Listeria monocytogenes
Listeria monocytogenes is a foodborne pathogen that is characterized by its ability to withstand mild stresses (i.e. cold,...
Traceability, virulence and antimicrobial resistance of Yersinia enterocolitica in two industrial cheese-making plants
Between 2018 and 2019, 309 environmental and food samples were collected from two industrial cheese-making plants located ...
Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water
The major pathogen associated with eggs is Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) and ch...