Original Research

Published on 25 Oct 2024

Chlorine dioxide is a broad-spectrum disinfectant against Shiga toxin-producing Escherichia coli and Listeria monocytogenes in agricultural water

in Food Microbiology

Jared Van Blair
Alison Lacombe
Beatrice L. Harvey
Vivian C. H. Wu

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1469615

2,200 views

Original Research

Published on 25 Oct 2024

Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics

in Food Microbiology

Masanori Horie
Supatjaree Ruengsomwong
Yoshihiro Ohmiya

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1450158

471 views

Review

Published on 23 Oct 2024

The postbiotic potential of Aspergillus oryzae – a narrative review

in Food Microbiology

Yvonne Seidler
Gerald Rimbach
Kai Lüersen
Gabriel Vinderola
Ignacio R. Ipharraguerre

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1452725

992 views

Original Research

Published on 23 Oct 2024

Insights into the microbiota of raw milk from seven breeds animals distributing in Xinjiang China

in Food Microbiology

Baolong Luo
Fujin Dong
Yuyang Liu
Jie Du
Hailong Sun
Yongqing Ni
Yan Zhang

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1382286

590 views

Original Research

Published on 22 Oct 2024

Discovering a novel glycosyltransferase gene CmUGT1 enhances main metabolites production of Cordyceps militaris

in Food Microbiology

Rong-an He
Chen Huang
Chun-hui Zheng
Jing Wang
Si-Wen Yuan
Bai-Xiong Chen
Kun Feng

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1437963

739 views

Original Research

Published on 21 Oct 2024

Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut

in Food Microbiology

Wenlun Wang
Wenbing Li
Yan Huang
Ying Yang
Hui Liu
Chaohang Yu
Qing Yuan
Lianmin He
Qianmin Hu
Ye Li

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1482163

597 views

Original Research

Published on 16 Oct 2024

Evaluation of the relationships between physico-chemical parameters and the abundance of Vibrio spp. in blue crabs (Callinectes sapidus) and seawater from the Maryland Coastal Bays

in Food Microbiology

Jasmine Smalls
John Jacobs
Howard Townsend
Paulinus Chigbu
Salina Parveen

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1459077

522 views

Original Research

Published on 14 Oct 2024

Genomic insights and functional evaluation of Lacticaseibacillus paracasei EG005: a promising probiotic with enhanced antioxidant activity

in Food Microbiology

Jisu Kim
Jinchul Jo
Seoae Cho
Heebal Kim

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1477152

889 views

Original Research

Published on 09 Oct 2024

Analysis of the zoonotic tick-borne encephalitis virus (TBEV) in raw milk and dairy products in mountain pastures of the Lombardy region, Italy

in Food Microbiology

Annalisa Scarazzato
Francesco Righi
Marco Pietro Sommariva
Irene Bertoletti
Giovanni Sala
Franco Paterlini
Paolo Daminelli
Guido Finazzi
Marina-Nadia Losio
Enrico Pavoni

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1462645

548 views

Original Research

Published on 08 Oct 2024

Lacticaseibacillus rhamnosus LRa05 mediates dynamic regulation of intestinal microbiota in mice with low-dose DSS-induced chronic mild inflammation

in Food Microbiology

Yao Dong
Zhonghui Gai
Mei Han
Yunjiao Zhao

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1483104

515 views

Original Research

Published on 07 Oct 2024

Transfer of beef bacterial communities onto food-contact surfaces

in Food Microbiology

Giselle K. P. Guron
Jennifer M. Cassidy
Chin-Yi Chen
George C. Paoli

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1450682

1,330 views

Original Research

Published on 04 Oct 2024

Detoxification of aflatoxin B1 by a Bacillus subtilis spore coat protein through formation of the main metabolites AFQ1 and epi-AFQ1

in Food Microbiology

Raditya Subagia
Wolfgang Schweiger
Elisavet Kunz-Vekiru
Dominik Wolfsberger
Gerd Schatzmayr
Doris Ribitsch
Georg M. Guebitz

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1406707

834 views

Original Research

Accepted on 30 Sep 2024

Bioconversion of bread waste into high-quality proteins and biopolymers by fermentation of archaea Haloferax mediterranei

in Food Microbiology

Razan Unis
Rima Gnaim
Mrinal Kashyap
Olga Shamis
Nabeel Gnayem
Michael Gozin
Alexander Liberzon
Jallal Gnaim
Alexander Golberg

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1491333

284 views

Original Research

Published on 30 Sep 2024

Expression of stress responsive genes enables Limosilactobacillus reuteri to cross-protection against acid, bile salt, and freeze-drying

in Food Microbiology

Zhenzhen Liu
Xiao Zhao
Hina Iqbal Bangash

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1437803

493 views

Editorial

Published on 30 Sep 2024

Editorial: Preparation, function and application of postbiotics

in Food Microbiology

Zhaojie Li
Chuantao Peng
Zhihong Sun
Ling Deng
Krych Lukasz

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1491550

505 views

Original Research

Published on 26 Sep 2024

Whole genome sequencing of Lacticaseibacillus casei KACC92338 strain with strong antioxidant activity, reveals genes and gene clusters of probiotic and antimicrobial potential

in Food Microbiology

Sujatha Kandasamy
Kil-Ho Lee
Jayeon Yoo
Jeonghee Yun
Han Byul Kang
Ji Eun Kim
Mi-Hwa Oh
Jun-Sang Ham

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1458221

1,275 views

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Articles

Chlorine dioxide is a broad-spectrum disinfectant against Shiga toxin-producing Escherichia coli and Listeria monocytogenes in agricultural water

Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics

The postbiotic potential of Aspergillus oryzae – a narrative review

Insights into the microbiota of raw milk from seven breeds animals distributing in Xinjiang China

Discovering a novel glycosyltransferase gene CmUGT1 enhances main metabolites production of Cordyceps militaris

Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut

Evaluation of the relationships between physico-chemical parameters and the abundance of Vibrio spp. in blue crabs (Callinectes sapidus) and seawater from the Maryland Coastal Bays

Genomic insights and functional evaluation of Lacticaseibacillus paracasei EG005: a promising probiotic with enhanced antioxidant activity

Analysis of the zoonotic tick-borne encephalitis virus (TBEV) in raw milk and dairy products in mountain pastures of the Lombardy region, Italy

Lacticaseibacillus rhamnosus LRa05 mediates dynamic regulation of intestinal microbiota in mice with low-dose DSS-induced chronic mild inflammation

Transfer of beef bacterial communities onto food-contact surfaces

Detoxification of aflatoxin B1 by a Bacillus subtilis spore coat protein through formation of the main metabolites AFQ1 and epi-AFQ1

Bioconversion of bread waste into high-quality proteins and biopolymers by fermentation of archaea Haloferax mediterranei

Expression of stress responsive genes enables Limosilactobacillus reuteri to cross-protection against acid, bile salt, and freeze-drying

Editorial: Preparation, function and application of postbiotics

Whole genome sequencing of Lacticaseibacillus casei KACC92338 strain with strong antioxidant activity, reveals genes and gene clusters of probiotic and antimicrobial potential