Most food products are highly perishable as they constitute a rich nutrient source for
microbial development. Among the microorganisms contaminating food, some present …

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing
industry, resulting in severe economic loss. Meanwhile, traditional culturing method for …

The occurrence of bacteria in the food processing environments plays a key role in food
contamination and development of spoilage. Species of the genus Pseudomonas are …

A new primer-probe set for the detection and quantification of Bacillus cereus, Bacillus
licheniformis and Bacillus subtilis by real-time PCR (Rti-PCR) was developed. For it, forty …

The use of real time quantitative PCR (qPCR) has recently been extended to food science.
The literature has mainly focused on its use in ensuring food safety. However, it offers a …

Background The bacteriology during storage of the North-Atlantic cod has been investigated
for the past decades using conventional cultivation strategies which have generated large …

Brochothrix thermosphacta is a psychrotrophic species commonly involved in the spoilage of
meat and often recognized as the dominant organism causing off-flavours. The knowledge …

ABSTRACT A specific real-time PCR quantification method combined with a propidium
monoazide sample treatment step was developed to determine quantitatively the viable …

Kimchi is a Korean traditional fermented food made of brined vegetables, with a variety of
spices. Various microorganisms are associated with the kimchi fermentation process. This …

Penaeus monodon, the Asian black tiger shrimp is one of the most widely consumed marine
crustaceans worldwide. In this study, we examine and compare the fecal microbiota of P …