The response of foodborne pathogens to osmotic and desiccation stresses in the food chainLactobacillus casei, dominant species in naturally fermented Sicilian green olivesYeast interactions and wine flavourIntra-species chromosome-length polymorphism in Geotrichum candidum revealed by pulsed field gel electrophoresisInteractions of the bacteriocins sakacin P and nisin with food constituentsEstimating the precision of serial dilutions and viable bacterial countsSakacin M, a bacteriocin-like substance from Lactobacillus sake 148Influence of carvacrol on growth and toxin production by Bacillus cereusA novel area of predictive modelling: describing the functionality of beneficial microorganisms in foodsCloning, characterization, expression and antifungal activity of an alkaline serine protease of Aureobasidium pullulans PL5 involved in the biological control of postharvest pathogensComparison of ESBL contamination in organic and conventional retail chicken meatThe antibiotic resistance characteristics of non-typhoidal Salmonella enterica isolated from food-producing animals, retail meat and humans in South East AsiaQuality and shelf-life prediction for retail fresh hake (Merluccius merluccius)Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meatImpact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentationLactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococciIn vitro modulation of the human gastrointestinal microbial community by plant-derived polysaccharide-rich dietary supplementsThe survival of Escherichia coli O157 on a range of metal surfacesYeast profile in Gouda cheese during processing and ripeningInvestigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectraCharacterisation of commercial and natural Torulaspora delbrueckii wine yeast strainsYeast ecology in French cider and black olive natural fermentationsYeast diversity in crop-growing environments in CameroonVirucidal efficacy of sodium bicarbonate on a food contact surface against feline calicivirus, a norovirus surrogateProduction, purification and characterization of reutericin 6, a bacteriocin with lytic activity produced by Lactobacillus reuteri LA6Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheeseTransition of the probiotic bacteria, Lactobacillus casei strain Shirota, in the gastrointestinal tract of a pigDetection of the sour-rot pathogen Geotrichum candidum in tomato fruit and juice by using a highly specific monoclonal antibody-based ELISAGenetic characterization of the CcpA-dependent, cellobiose-specific PTS system comprising CelB, PtcB and PtcA that transports lactose in Lactococcus lactis IL1403.cspB encodes a major cold shock protein in Clostridium botulinum ATCC 3502.Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acidsBactericidal activity of wasabi (Wasabia japonica) against Helicobacter pyloriBeer spoilage bacteria and hop resistanceDetection and genome characterization of bovine polyomaviruses in beef muscle and ground beef samples from Germany.Control of the transmission of Vibrio cholerae and other enteropathogens by foods originating from endemic areas in South America and elsewhere as a model situation.A pulsed-field gel electrophoresis typing scheme for Vibrio parahaemolyticus isolates from fifteen countries.Vibrio parahaemolyticus strains isolated during investigation of the summer 2006 seafood related diarrhea outbreaks in two regions of Chile.Eating oysters without risk of vibriosis: application of a bacteriophage against Vibrio parahaemolyticus in oysters.Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity.
P1433
Q26775233-2611A4A1-618B-411C-A0DA-F12DC8065BFAQ28191266-B6829B16-0822-4254-AE29-7655C9CF0B0AQ28191300-5C02BD19-8EA3-4209-8DAD-546BD9C37A62Q28201748-4893CBBC-EBAA-46BF-9D8F-7E5A3AABAB91Q28202592-3EBB393F-F401-4002-A8A9-8CBF8715C4FFQ28202848-884C175D-B4C7-4288-9D25-D9A707562CBCQ28203412-A93800BD-A982-42C9-9400-BD6AECB5261AQ28211265-EA403773-EC45-4CF1-95F3-47159B7DD870Q28212916-3ABAE3C2-2D19-46B5-8E2D-0DC2819694D0Q28256947-17568E47-1CE6-454D-B97E-6934CFB6ED3AQ28257788-F4D89643-6C8E-4977-8FC0-B4927DEA6DB6Q28257848-D5812D8D-23A0-4C88-BBCE-09715647840AQ28263157-A89F964A-0AAC-4ED0-8B00-043B88549914Q28265150-BF042E4C-71E1-4FC4-9E45-319E27595C65Q28268055-510D2559-E414-4199-9CE5-B6C1D7629F64Q28274645-3825641A-CB96-4785-A820-9951D142FE57Q28278578-2F1021C4-D95E-4695-9560-A21C01C44878Q28279208-43617359-2BD2-4945-B8F5-9906BB92FF78Q28279843-0837044B-26A8-4F8D-8760-5A8529085235Q28281149-64418CA5-B669-40BA-9EB1-152F7203C4C2Q28288402-E21310CF-8686-4259-A954-54F5F2CE8107Q28288936-395B77EE-4FB4-449C-A64D-F196CEE6F78FQ28291647-82D2C7A3-D9E3-4E92-B70B-2466CFC88BABQ28302237-D8F358B3-FCA1-4BEF-87B3-E87C068994F8Q28304061-A1328F3C-B3B5-4F87-8C95-FF503DF2D781Q29011056-5BA8B52B-8EC7-4AC8-BB72-477DB41677BFQ29011152-A804BD34-090F-4A00-B227-FB61C6402F21Q29040994-5FEF718E-8E7A-4BBB-BAA4-A7BBF038BF54Q29041696-03D3A9A6-42A2-4899-A382-C9795EA3C4D4Q29346582-8B52DAD9-721E-4D46-85E3-D35E7D2CFEB2Q29346585-D2FCB125-715F-4B1D-AD98-781781F67459Q29399396-54B99F07-344D-48D1-82AA-EEAC1FEF6332Q29964570-B4600E6D-0CFB-4B40-9E30-9F2616C7B18DQ30050610-566FA227-EA5F-4676-B8BC-1C1C790ED97CQ30313788-8B0221C5-93C3-40DE-A1EF-9FE46BC82B1EQ30351633-1C95CF84-5696-433B-9728-83E9D57B77DCQ30358690-26DC6316-E87E-4C19-9566-8DE49FD036AEQ30361904-15CF6689-2810-4D49-B482-6792E2F59736Q30365382-A9A88E04-08B2-49D1-9515-893000B18BF6Q30391560-4CC4E576-A4BF-4D3D-B80E-D22E05514FCD
P1433
description
journal
@en
revista científica
@es
revue scientifique
@fr
rivista scientifica
@it
wetenschappelijk tijdschrift van Elsevier
@nl
wissenschaftliche Fachzeitschrift
@de
مجلة
@ar
name
International Journal of Food Microbiology
@ast
International Journal of Food Microbiology
@da
International Journal of Food Microbiology
@en
International Journal of Food Microbiology
@es
International Journal of Food Microbiology
@fi
International Journal of Food Microbiology
@fr
International Journal of Food Microbiology
@it
International Journal of Food Microbiology
@nb
International Journal of Food Microbiology
@nl
International Journal of Food Microbiology
@nn
type
label
International Journal of Food Microbiology
@ast
International Journal of Food Microbiology
@da
International Journal of Food Microbiology
@en
International Journal of Food Microbiology
@es
International Journal of Food Microbiology
@fi
International Journal of Food Microbiology
@fr
International Journal of Food Microbiology
@it
International Journal of Food Microbiology
@nb
International Journal of Food Microbiology
@nl
International Journal of Food Microbiology
@nn
prefLabel
International Journal of Food Microbiology
@ast
International Journal of Food Microbiology
@da
International Journal of Food Microbiology
@en
International Journal of Food Microbiology
@es
International Journal of Food Microbiology
@fi
International Journal of Food Microbiology
@fr
International Journal of Food Microbiology
@it
International Journal of Food Microbiology
@nb
International Journal of Food Microbiology
@nl
International Journal of Food Microbiology
@nn
P31
P243
P3181
P1055
P1156
P123
P1277
P1476
International Journal of Food Microbiology
@en
P236
P243
P3181
P407
P571
1984-01-01T00:00:00Z
P5963
international-journal-of-food-microbiology