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Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling [PDF]
Frontiers in Microbiology, 2023 Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale.
Shraddha Karanth +4 more
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Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review [PDF]
Foods, 2022 The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on ...
Mannur Ismail Shaik +2 more
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An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis [PDF]
Frontiers in Public Health, 2022 Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences.
Ekta Sonwani +4 more
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Food spoilage and Microorganisms
Turkish Journal of Agriculture: Food Science and Technology, 2021 Food spoilage is an undesirable process and is a serious problem for humans. There are many factors that accelerate and affect food spoilage. In this study, microbial behaviors in foods, microorganisms causing food spoilage and beneficial microorganisms ...
Mustafa Sevindik, Imran Uysal
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Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens [PDF]
Molecules, 2021 Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores.
Mduduzi P. Mokoena +2 more
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Frontiers in Microbiology, 2022 Plantaricin BM-1, a class IIa bacteriocin produced by Lactiplantibacillus plantarum BM-1, exhibits significant antibacterial activity against many gram-positive and gram-negative bacteria.
Yifei Liu +7 more
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Frontiers in Microbiology, 2023 Plantaricin BM-1 is a class IIa bacteriocin produced by Lactobacillus plantarum BM-1 that has significant antimicrobial activity against food-borne bacteria.
He Wang +7 more
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Frontiers in Microbiology, 2021 Plantaricin BM-1, a class IIa bacteriocin produced by Lactobacillus plantarum BM-1, shows obvious antibacterial activity against Escherichia coli. However, the mechanism underlying the action of class IIa bacteriocins against gram-negative bacteria ...
Xinyue Chen +6 more
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Foods, 2023 Excessive drinking can significantly damage people’s health and well-being. Although some lactic acid bacterial strains have been previously shown to alleviate the symptoms of alcohol injury, the mechanism underlying these effects remains unclear.
Yan Zhang +8 more
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Foods, 2023 Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the
Yan Zhang +9 more
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