期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 361 ()
High levels of biogenic amines (BAs) in fermented food can present a health risk to consumers. Microorganisms that can reduce BAs are widely used in f......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 369 ()
The ester compounds play key roles in maintaining the sensory characteristics of alcoholic beverages. For strong aroma-type Baijiu fermentation, the v......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 371 ()
Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially co......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Natural food flavour (E)-2-hexenal, a green leaf volatile, exhibits potent antifungal activity on Aspergillus flavus, but its antifungal mechanism has......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 381 ()
Listeria monocytogenes, as a food-associated pathogen, is able to develop biofilms on different surfaces of food contact, which seriously threatens fo......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 364 ()
Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food saf......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 362 ()
Defatted rice bran (DFRB) is an inexpensive and easily available agricultural byproduct. Existence of antinutritional factors (ANFs), high fiber and l......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 375 ()
Fresh tilapia fillets are susceptible to perish due to the microbial contamination during storage. High voltage atmospheric cold plasma (HVACP), a non......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 380 ()
Clove essential oil (CEO) has been widely used in the processing of meat products due to its potent antibacterial activity and special aroma. However,......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 379 ()
Pickles are typical traditional Chinese fermented vegetables. Complex microbiota interacts throughout the fermentation and deterioration process. Mini......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 366 ()
Listeria monocytogenes remains a significant public health threat, leading to invasive listeriosis with severe manifestations (i.e. septicemia, mening......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 372 ()
A novel baijiu type, Xin-flavor, has been developed via combining Qu and craftsmanship from three famous baijiu types including light-flavor, sauce-fl......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 381 ()
In this study, extended-spectrum beta-lactamase (ESBL) Escherichia coli were isolated from five dairy farms in three areas of northern Xinjiang, China......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Yeast plays an important role in the formation of desirable aroma during soy sauce fermentation. In this study, the structure and diversity of yeast c......
期刊: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 372 ()
The convergence of bla(NDM )and tet(X4) in a single strain has been sporadically detected in diverse pathogens from different sources, causing widespr......