INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Journal

Identifier:

E085336

ISSN:

0168-1605

Overview

Research Outputs (26)

Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

Academic Article

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii

Academic Article

Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging

Academic Article

Bacterial community of Industrial raw Sausage Packaged in Modified Atmosphere throughout the Shelf Life

Academic Article

Bacteriocin-producing Enterococcus casseliflavus IM 416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore").

Academic Article

Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread

Academic Article

Characterization of Bifidobacterium strains for use in soymilk fermentation

Academic Article

Characterization of acetic acid bacteria in traditional balsamic vinegar

Academic Article

Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria

Academic Article

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits

Academic Article

Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides

Academic Article

Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain

Academic Article

Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

Academic Article

Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates

Academic Article

Enterocin 416K1, an antilisterial bacteriocin produced by Enterococcus casseliflavus IM 416K1 isolated from Italian sausages.

Academic Article

Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE

Academic Article

Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region

Academic Article

Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles

Academic Article

Introductory note [to special issue on vinegars and acetic acid bacteria]

Academic Article

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

Academic Article

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

Academic Article

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP

Academic Article

PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption

Academic Article

Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mould caused by Penicillium digitatum

Academic Article

Vancomycin-resistant enterococci (VRE) in meat and environmental samples.

Academic Article

Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features

Academic Article

No Results Found

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Overview

Research Outputs (26)