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International Journal of Food Microbiology
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Volume 289 Pages 1-230 (16 January 2019), Hidden issue
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1. Antifungal activity of proteolytic fraction (P1G10) from (Vasconcellea cundinamarcensis) latex inhibit cell growth and cell wall integrity in Botrytis cinerea
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María José Torres-Ossandón, Antonio Vega-Gálvez, Carlos E. Salas, Julia Rubio, ... Luis Castillo.
2. Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains
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Tác giả
Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez, Daniel Bravo, José Mª. Landete.
3. Detection of Listeria spp. and L. monocytogenes in pooled test portion samples of processed dairy products
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Balamurugan Jagadeesan, Viktoria Bastic Schmid, Brian Kupski, Wendy McMahon, Adrianne Klijn.
4. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
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Y. Paola Maturano, M. Victoria Mestre, Benjamín Kuchen, M. Eugenia Toro, ... Mariana Combina.
5. Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures
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G. Cebrián, S. Condón, P. Mañas.
6. Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system
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Zahra Mohammad, Ahmad Kalbasi-Ashtari, Gerald Riskowski, Alejandro Castillo.
7. Sensitivity of food spoilage fungi to a smoke generator sanitizer
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Angélica Olivier Bernardi, Tamires Santos da Silva, Andrieli Stefanello, Marcelo Valle Garcia, ... Marina Venturini Copetti.
8. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Molly Gabaza, Marie Joossens, Margo Cnockaert, Maud Muchuweti, ... Peter Vandamme.
9. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation
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Tác giả
Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst.
10. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
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Vasileios Englezos, Kalliopi Rantsiou, Simone Giacosa, Susana Río Segade, ... Luca Cocolin.
11. Quantitative proteomics reveals the crucial role of YbgC for Salmonella enterica serovar Enteritidis survival in egg white
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Xiaojie Qin, Shoukui He, Xiujuan Zhou, Xu Cheng, ... Xianming Shi.
12. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms
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Ji-Sook Park, Jae-Won Ha.
13. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine
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Rocío Velázquez, Emiliano Zamora, María L. Álvarez, Manuel Ramírez.
14. Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination
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Pummi Singh, Peter J. Cotty.
15. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains
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Enrico Vaudano, Giorgia Quinterno, Antonella Costantini, Laura Pulcini, ... Emilia Garcia-Moruno.
16. ESβL E. coli isolated in pig's chain: Genetic analysis associated to the phenotype and biofilm synthesis evaluation
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E. Barilli, A. Vismarra, Z. Villa, P. Bonilauri, C. Bacci.
17. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions
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María José Valera, M. Ángeles Morcillo-Parra, Izabela Zagórska, Albert Mas, ... María Jesús Torija.
18. Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt
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Allison Vimont, Benoît Fernandez, Gomaa Ahmed, Helene-Pilote Fortin, Ismail Fliss.
19. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail
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Wim Geeraerts, Luc De Vuyst, Frédéric Leroy.
20. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP
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Stefano Raimondi, Rosaria Luciani, Tiziana Maria Sirangelo, Alberto Amaretti, ... Maddalena Rossi.
21. Separate and combined effects of lactic acid, chitosan and modified atmosphere packaging on the shelf life of quail carcass under chilled conditions
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Fahimeh Ramezani, Mohammad Ali Najafi, Mohammad Rahnama, Tayebeh Haddadi.
22. Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity
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Marilinda Lorenzini, Giacomo Zapparoli.
23. Antimicrobial resistance and genotypic characteristics of Listeria monocytogenes isolated from food in Poland
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Maciej Sosnowski, Beata Lachtara, Kinga Wieczorek, Jacek Osek.
24. Inhibition of Fusarium trichothecene biosynthesis by yeast extract components extractable with ethyl acetate
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Yuya Tanaka, Yuichi Nakajima, Kazuyuki Maeda, Momoko Matsuyama, ... Makoto Kimura.
25. Listeria monocytogenes colonization in a newly established dairy processing facility
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Beatriz Melero, Beatrix Stessl, Beatriz Manso, Martin Wagner, ... David Rodriguez-Lázaro.
26. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
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Alessandra Di Francesco, Marta Mari, Luisa Ugolini, Bruno Parisi, ... Elena Baraldi.
27. Quantification of mature Listeria monocytogenes biofilm cells formed by an in vitro model: A comparison of different methods
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C. Ripolles-Avila, B.H. Cervantes-Huaman, A.S. Hascoët, J. Yuste, J.J. Rodríguez-Jerez.
28. ICFMH Announcement
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