Loquat is a popular fruit widely cultivated all over the world. It is rich in minerals and
carotenoids and has high commercial value. At room temperature, loquat fruit is …

Four mathematical models were developed and validated for simultaneous growth of
mesophilic lactic acid bacteria from added cultures and Listeria monocytogenes, during …

Volatile aroma compounds were investigated along the production of May Bryndza cheese,
a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction …

Geotrichum candidum is an important pathogen causing sour rot in fruit and vegetables. In
this study, G. candidum was identified as a pathogen causing postharvest tomato fruit rot for …

Post-harvest diseases of fruits are the major threat to fruit quality and cause heavy economic
losses. During a survey of the local fruit market in Lahore in the summer of 2014, several …

The growth of two pairs of co-cultures (Escherichia coli/Geotrichum candidum and
Staphylococcus aureus/Geotrichum candidum) with a starter culture of lactic acid bacteria …

Production of high-quality and microbiologically safe fermented dairy products requires
controlled growth and microbial interactions between lactic acid bacteria and microscopic …

摘要集约化的人工养殖模式增加了鱼类细菌性疾病爆发的风险, 研究鱼类的重要免疫屏障—
肠道及其菌群是一个有效的解决方向. 大量文献表明, 乳酸菌(lactic acid bacteri, LAB) …

The effect of Fresco culture on the growth of Staphylococcus aureus in a model medium was
studied. Staph. aureus 2064 and Fresco culture were co-cultured in ultra high temperature …

Fermented food can be produced with inexpensive ingredients and simple techniques and
makes a significant contribution to the human diet, especially in rural households and village …