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Influences of ingredients and bakers on the bacteria and fungi in sourdough starters and bread
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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Isolation and quantification of uremic toxin precursor-generating gut bacteria in chronic kidney disease patients
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Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries
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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Managing input C/N ratio to reduce the risk of Acute Hepatopancreatic Necrosis Disease (AHPND) outbreaks in biofloc systems : a laboratory study
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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
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The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation
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Food supplements to mitigate detrimental effects of pelvic radiotherapy
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Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria