The cold adapted microorganisms, psychrophiles/psychrotolerants, go through several
modifications at cellular and biochemical levels to alleviate the influence of low temperature …

Plant-microbe associations define a key interaction and have significant ecological and
biotechnological perspectives. In recent times, plant-associated microbes from extreme …

Ice is widely used in the food industry, as an ingredient (edible ice) directly added to food or
as a coolant (food-contact ice) for fresh food preservation along the cold chain. However, it …

A rich diversity of radiation-resistant (Rr) and desiccation-resistant (Dr) bacteria has been
found in arid habitats of the world. Evidence from scientific research has linked their origin to …

Animal-derived foods, such as meat and dairy products, are prone to spoilage by
psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria …

As it is the case with natural substrates, artificial surfaces of man-made devices are home to
a myriad of microbial species. Artificial products are not necessarily characterized by human …

The effects of chitooligosaccharide–gallic acid conjugate (CGC) and its liposome (CGLP) at
two levels (1.25 and 2.50%, w/v) on quality and shelf‐life of milk kept at 4° C were studied …

Notwithstanding its largely lifeless appearance, Antarctica hosts considerable biodiversity
and is home to multiple polyextremophilic organisms. However, increased temperature …

Earth's surface has varied environmental conditions. The cold climate can be a rich source
of cold-friendly microorganisms known as psychrophiles. They play an important role in …

This review examines the sources and species of bacteriological contamination in meat and
poultry products, focusing on the role of spore-forming bacteria, Salmonella, psychrotrophs …