Diarrheogenic Escherichia coli (DEC) strains are an important cause of intestinal syndromes
in the developing world mainly affecting children. DEC strains often infect tourists from …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

Functional foods are defined as foods that, in addition to their basic nutrients, contain
biologically active components, in adequate amounts, that can have a positive impact on the …

This study aims to determine physio-chemical properties of tempoyak, characterise the
various indigenous species of lactic acid bacteria (LAB) present at different stages of …

The survival of gram-positive and gram-negative foodborne pathogens in both commercial
and laboratory-prepared kimchi (a traditional fermented food widely consumed in Japan) …

Our aim was to identify and characterize the lactic acid bacteria (LAB) of atole agrio, a
fermented Mexican maize-based beverage and to evaluate whether starters could be …

The dynamics of growth, survival, and biochemical activity of microorganisms in fermented
foods are the result of stress reactions in response to the changing of the physical and …

Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with
nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the …

In this study, the acid resistance and the changes in outer membrane protein (Omps) profiles
of Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed …

The aim of this work is to investigate the effect of acid treatment-before and during heat
inactivation-on the heat resistance of Escherichia coli K12 MG1655 cells at lethal …