Detection of transposons modifying genome background in probiotics [PDF]
, 2018 The study of probiotic microorganisms is very interesting in the aquaculture field. Administration of live microorganisms in adequate amounts confers some benefits to the host (Kechagia et al. 2013).
Aguilera-Cobos, Lorena +7 more
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Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício +9 more
wiley +1 more source
Food grade nanoemulsion development to control food spoilage microorganisms on bread surface. [PDF]
J Food Sci Technol, 2023 Ben-Fadhel Y +5 more
europepmc +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.‐Pi infusion significantly improved locomotor activity and exploratory behavior in aging mice; its bioactive compounds may have direct effects on behavior, which may be accompanied by a putative indirect effect involving the gut microbiota. ‐Pi infusion consumption restored commensal Bacilli levels and caused a significant decrease in Clostridia levels
Yulia Kroupitski +7 more
wiley +1 more source
Frontiers in Microbiology, 2019 The food industry produces highly perishable products. Food spoilage represents a severe problem for food manufacturers. Therefore, it is important to identify effective preservation solutions to prevent food spoilage.
Shilja Choyam +5 more
doaj +1 more source
A Review of the Efficacy of Ultraviolet C Irradiation for Decontamination of Pathogenic and Spoilage Microorganisms in Fruit Juices. [PDF]
J Microbiol Biotechnol, 2023 Mansur AR, Lee HS, Lee CJ.
europepmc +1 more source
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics [PDF]
, 2018 The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable ...
la Cava, Enzo Luciano Marcelo +1 more
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Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, Volume 7, Issue 2, March 2026.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia. [PDF]
Life (Basel), 2022 Primavilla S +7 more
europepmc +1 more source
Acid Tolerant Microorganisms Involved in the Spoilage of Salad Dressings
Journal of Food Protection, 1982 Microbiological spoilage of salad dressings and similar products generally results from the growth of a select group of microorganisms. Although frequently isolated these organisms have not been well characterized. Several isolates from spoiled products were examined.
R B, Smittle, R S, Flowers
openaire +2 more sources