Polymeric antimicrobial food packaging and its applications

T Huang, Y Qian, J Wei, C Zhou - Polymers, 2019 - mdpi.com
Food corruption and spoilage caused by food-borne pathogens and microorganisms is a
serious problem. As a result, the demand for antibacterial drugs in food packaging is …

Biocontrol of pathogen microorganisms in ripened foods of animal origin

J Delgado, M Álvarez, E Cebrián, I Martín, E Roncero… - Microorganisms, 2023 - mdpi.com
Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

[HTML][HTML] Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu

X Chen, Y Wu, H Zhu, H Wang, H Lu, C Zhang, X Li… - LWT, 2022 - Elsevier
Turning over fermented grains is widely used during the heap fermentation of sauce-flavor
baijiu to increase heap temperature, however, the effect of turning over fermented grains on …

Acetate as substrate for l-malic acid production with Aspergillus oryzae DSM 1863

A Kövilein, J Umpfenbach, K Ochsenreither - Biotechnology for Biofuels, 2021 - Springer
Background Microbial malic acid production is currently not able to compete economically
with well-established chemical processes using fossil resources. The utilization of …

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

C Zhang, Y Cheng, Y Qin, C Wang… - Journal of Agricultural …, 2024 - ACS Publications
Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

M Álvarez, F Núñez, J Delgado, MJ Andrade… - International Journal of …, 2022 - Elsevier
Aspergillus westerdijkiae may produce large amounts of ochratoxin A (OTA) in dry-cured
meat products. Natural strategies to control ochratoxigenic moulds using biocontrol agents …

Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

BH Lee, CH Huang, TY Liu, JS Liou, CY Hou, WH Hsu - Foods, 2023 - mdpi.com
Coffee flavor considerably depends on the fermentation process, with contributing factors
including fermentation temperature, oxygen concentration, and microbial diversity. Efficient …

Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii

YH Ge, X Li, M Huang, Z Huang, M Wu, B Sun… - Food Research …, 2023 - Elsevier
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we
proposed an aroma correlation assisted volatilome coupled network analysis strategy and …

Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

E Debonne, A Vermeulen, N Bouboutiefski, T Ruyssen… - Food …, 2020 - Elsevier
Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA)
and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has …

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

E Debonne, F Van Schoors, P Maene… - International journal of …, 2020 - Elsevier
Sourdough is a very interesting natural preservation system to prolong mould free shelf-life
of bread. Numerous studies have reported that the antifungal activity of sourdough is mainly …