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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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Experimental infection model for vibriosis in Dover sole (Solea solea) larvae as an aid in studying its pathogenesis and alternative treatments
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Wort substrate consumption and metabolite production during lambic beer fermentation and maturation explain the successive growth of specific bacterial and yeast species
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Bacillus velezensis as antagonist towards Penicillium roqueforti s.l. in silage : in vitro and in vivo evaluation
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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Expanding the reach of probiotics through social enterprises
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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Species pervasiveness within the group of coagulase-negative staphylococci associated with meat fermentation is modulated by pH