Prevalence and antibiotic resistance profiles of diarrheagenic Escherichia coli strains isolated from food items in northwestern Mexico
A Canizalez-Roman, E Gonzalez-Nuñez… - International journal of …, 2013 - Elsevier
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 …
in the developing world mainly affecting children. DEC strains often infect tourists from …
[图书][B] Microorganisms and fermentation of traditional foods
RC Ray, M Didier - 2014 - books.google.com
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 …
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …
Cereal-based functional foods
R Nyanzi, PJ Jooste - Probiotics, 2012 - books.google.com
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 …
biologically active components, in adequate amounts, that can have a positive impact on the …
Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak
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 …
various indigenous species of lactic acid bacteria (LAB) present at different stages of …
Survival of Escherichia coli O157: H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi
Y Inatsu, ML Bari, S Kawasaki, K Isshiki - Journal of food protection, 2004 - Elsevier
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) …
and laboratory-prepared kimchi (a traditional fermented food widely consumed in Japan) …
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
K Väkeväinen, A Valderrama, J Espinosa, D Centurión… - Lwt, 2018 - Elsevier
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 …
fermented Mexican maize-based beverage and to evaluate whether starters could be …
Molecular techniques in food fermentation: principles and applications
G Giraffa, D Carminati - Molecular techniques in the microbial ecology of …, 2008 - Springer
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 …
foods are the result of stress reactions in response to the changing of the physical and …
[HTML][HTML] Metaproteomic insights into the microbial community in pozol
J Rizo, D Guillén, G Díaz-Ruiz, C Wacher… - Frontiers in …, 2021 - frontiersin.org
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 …
nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the …
Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented …
T Sainz, J Pérez, J Villaseca, U Hernández… - International journal of …, 2005 - Elsevier
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 …
of Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed …
Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures
EG Velliou, E Van Derlinden, AM Cappuyns… - Food …, 2011 - Elsevier
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 …
inactivation-on the heat resistance of Escherichia coli K12 MG1655 cells at lethal …