The treatment of wastewater by microalgae has been studied and proved to be effective
through previous studies. Due to the small size of microalgae, how to efficiently harvest …

Highlights•Soil reduces the efficacy of sanitizers in general.•A previous cleaning step is
essential to improve the antifungal sanitizer action.•A pH-slightly acid favors peracetic …

Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status.
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …

Highlights•Airborne fungi play a crucial role in the food contamination during the
processing.•The choice of antifungal agents is relevant for the control of fungal …

Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were
studied from the day of production to the end of ripening (20 days). The microbiota …

The fungal communities and volatile compounds of traditional dry sausages collected from
five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH) …

The technological properties and flavour formation potential of yeast strains isolated from
traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated …

This study investigated the fungal community succession and volatile compound dynamics
of Harbin dry sausage during a twelve-day fermentation using high-throughput internal …

The objective of this study was to explore the effect of fungi on volatiles in sour meat. Here,
we investigated the microbial community composition in meat after 80 days of fermentation …

The occurrence of ochratoxin A (OTA) in matured meat products can be attributed to
mycotoxin coming from raw materials and/or molds that develop on the product surface …