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 …
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 …
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 …
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 …
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 …
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
Aspergillus westerdijkiae may produce large amounts of ochratoxin A (OTA) in dry-cured
meat products. Natural strategies to control ochratoxigenic moulds using biocontrol agents …
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 …
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
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we
proposed an aroma correlation assisted volatilome coupled network analysis strategy and …
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 …
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 …
of bread. Numerous studies have reported that the antifungal activity of sourdough is mainly …