Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

In this work, we determined the degree of filamentous fungi contamination in cocoa
fermented seeds and the fungal potential to produce enzymes that could contribute to the …

Sweet cherries are popular among consumers, with a recent explosion in sweet cherry
production in China. However, the fragility of these fruits poses a challenge for expanding …

Cold atmospheric plasma (CAP) is a promising innovative technology for microbial
inactivation on food surfaces. In this study, we evaluated the potential of CAP at low (CAP-O …

In this study, high-throughput sequencing and culture-dependent and HPLC methods were
used to investigate the contribution and regulation of biogenic amines (BAs) by dominant …

In this work, silver nanoparticles (AgNPs) were synthesized solely using catechin (Ct), a
natural polyphenol, then their effects on the growth and metabolism of Aspergillus niger …

One approach towards maintaining healthy microbiota in the human gastrointestinal tract is
through the consumption of probiotics. Until now, the majority of probiotic research has …

The microbiological and metabolic outcomes of good cocoa fermentation practices can be
standardized and influenced through the addition of starter culture mixtures composed of …

The contamination of sun-dried tomatoes during processing can have a decisive impact on
the quality of the finished product. In this study we investigated how Cold Atmospheric …

The aim of this study was to investigate the dynamic profile of microorganisms and
metabolites in Hainan Trinitario cocoa during a six-day spontaneous box fermentation …