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2019 in Food MicrobiologyIF: 4.09
Eun-Jeong Hong1
Estimated H-index: 1
(Seoul National University),
Sang-Hyun Park19
Estimated H-index: 19
(Seoul National University),
Dong-Hyun Kang32
Estimated H-index: 32
(Seoul National University)
Abstract The aim of this study was to inactivate Salmonella Typhimurium loaded onto alfalfa seeds with sequential treatment of hydrogen peroxide, drying, vacuum packaging, and dry heat. Also, we verified the effect of vacuum packaging in dry heat treatment. Populations of Salmonella on alfalfa seeds after sequential treatment were not detected after 8 or 3 h of dry heat treatment at 70 or 73 °C. Salmonella populations including injured cells were also reduced to below the detection limit after 8...
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2019 in Food MicrobiologyIF: 4.09
Ilenys M. Pérez-Díaz9
Estimated H-index: 9
(North Carolina State University),
Janet S. Hayes (North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(University of North Carolina at Chapel Hill)
Abstract Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%) , Pantoea (9.25%), S...
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2019 in Food MicrobiologyIF: 4.09
Ahmad Rois Mansur1
Estimated H-index: 1
(Korea University of Science and Technology),
Eun-Ji Song4
Estimated H-index: 4
(Korea University of Science and Technology)
+ 5 AuthorsTae-gyu Nam12
Estimated H-index: 12
Abstract Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby lea...
1 Citations Source Cite
2019 in Food MicrobiologyIF: 4.09
Jihun Kang3
Estimated H-index: 3
(Center for Food Safety and Applied Nutrition),
Laurel S. Burall8
Estimated H-index: 8
(Center for Food Safety and Applied Nutrition)
+ 1 AuthorsAtin R. Datta10
Estimated H-index: 10
(Center for Food Safety and Applied Nutrition)
Abstract Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact on survival in synthetic gastric fluid (SGF). The transcriptional profiles of L. monocytogenes grown in cantaloupe or Brain Heart Infusion (BHI) under refrigeration were c...
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2019 in Food MicrobiologyIF: 4.09
Xiuqin Lou2
Estimated H-index: 2
,
Hua Yu2
Estimated H-index: 2
+ 9 AuthorsTao Liu2
Estimated H-index: 2
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2019 in Food MicrobiologyIF: 4.09
Marilena Marino14
Estimated H-index: 14
(University of Udine),
Giorgia Dubsky de Wittenau2
Estimated H-index: 2
+ 6 AuthorsFabio Marroni8
Estimated H-index: 8
Abstract The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing approach, in order to identify possible drivers of the bacterial diversity. Cow Mozzarella and buffalo Mozzarella acidified with commercial cultures were dominated by Streptococcus thermophilus , while buffalo samples acidified with nat...
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2019 in Food MicrobiologyIF: 4.09
Frits Franssen6
Estimated H-index: 6
,
A. Johne (Federal Institute for Risk Assessment)+ 2 AuthorsA. Mayer-Scholl (Federal Institute for Risk Assessment)
Abstract The reference method for Trichinella detection at meat inspection is the magnetic stirrer method (MSM) utilising HCl-pepsin for pooled sample digestion. Due to availability and quality issues with pepsin, alternative digestion methods are being offered, such as the Priocheck Trichinella AAD kit (T-AAD), based on serine endopeptidase digestion. In this study the T-AAD kit was compared to the reference method. Minced pork samples were spiked with T. spiralis muscle larvae (ML) with- and w...
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