Comparative analysis of the microbial composition of three packaged sliced dry-cured hams from a Chinese market

in Food Microbiology

• Xin Luo
• Ying Shen

Isolation and identification of Alternaria alstroemeriae causing postharvest black rot in citrus and its control using curcumin-loaded nanoliposomes

in Food Microbiology

• Jie Li
• Zuyun Zhang
• Ping Yang
• Yu Zhao
• Jiaxin Fang
• Tingting Yang
• Ruopeng Yang

Editorial: Omics technologies and bioinformatic tools in probiotic research

in Food Microbiology

• Alex Galanis
• Konstantinos Papadimitriou
• Gerard M. Moloney

Landscapes of the main components, metabolic and microbial signatures, and their correlations during stack “sweating” of Eucommiae Cortex

in Food Microbiology

• Linfeng Wang
• Mengxian Wu
• Bingnan Gu
• Erfeng Wang
• Faliang Wu
• Jiapeng Yang
• Bing Guo
• Xingke Li
• Pengpai Zhang

Genomic characterization of multidrug-resistant Escherichia albertii of fish origin—first isolation and insights into a potential food safety threat

in Food Microbiology

• Kandhan Srinivas
• Sandeep Ghatak
• Arockiasamy Arun Prince Milton
• Samir Das
• Kekungu-u Puro
• Daniel Aibor Pyngrope
• Madesh Angappan
• Mosuri Chendu Bharat Prasad
• Dadimi Bhargavi
• Nur Abdul Kader

Pasteurized Akkermansia muciniphila Timepie001 ameliorates DSS-induced ulcerative colitis in mice by alleviating intestinal injury and modulating gut microbiota

in Food Microbiology

• Huan Han
• Hui Xiong
• Zengli Liu
• Xunzhi Liu
• Hailin Wang
• Jiaxiang Kou
• Dewei Yi
• Ying Shi
• Hao Wu
• Jianjun Qiao

Gene manipulation in Oenococcus oeni based on a newly applicable gene gun technology

in Food Microbiology

• Mengrong Chen
• Qiling Chen

Inter- and intra-species interactions between meat plant environmental bacteria and a non-biofilm-forming Escherichia coli O157:H7 strain in co-culture biofilms

in Food Microbiology

• Jeyachchandran Visvalingam
• Peipei Zhang
• Xianqin Yang

Effect of environmental stress factors on the expression of virulence genes and pathogenicity of lethal Bacillus cereus of bovine origin

in Food Microbiology

• Qinglei Meng
• Lili Song
• Shanshan Chi
• Haifeng Wang
• Jie Li
• Yunjiao Chen
• Zhilin Liu
• Xin Zhang
• Zelin Jia
• Jiayu Cui

Characterization of green-synthesized zinc oxide nanoparticles and its influence on post-harvest shelf-life of garlic against black mold disease caused by Aspergillus niger

in Food Microbiology

• Govind Kumawat
• Deepak Rajpurohit
• Divya Vyas
• Ali Asger Bhojiya
• Sudhir Kumar Upadhyay
• Devendra Jain

Enhancing detection of STEC in the meat industry: insights into virulence of priority STEC

in Food Microbiology

• Mai-Lan Tran
• Sabine Delannoy
• Patrick Fach

A vacuum lyophilization and bacterial tablet-based method for culture medium evaluation and potential use in probiotic products

in Food Microbiology

• Wen Cui
• Liang Zhao
• Yuwen Shi
• Wei Feng
• Xiao Chen
• Hui Liu

Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes

in Food Microbiology

• Qianhui Zeng
• Lili Ji
• Wei Wang
• Jiamin Zhang
• Ting Bai
• Ling Gan
• Lin Chen

Impact of climate change on the distribution of Isaria cicadaeMiquel in China: predictions based on the MaxEnt model

in Food Microbiology

• Zhipeng He
• Habib Ali
• Junhao Wu
• Zhiqian Liu
• Xinju Wei
• Zhihang Zhuo

Corrigendum: Taxifolin increased semen quality of Duroc boars by improving gut microbes and blood metabolites

in Food Microbiology

• Yexun Zhou
• Liang Chen
• Hui Han
• Bohui Xiong
• Ruqing Zhong
• Yue Jiang
• Lei Liu
• Haiqing Sun
• Jiajian Tan
• Xiaowei Cheng

Exogenous plasmid capture to characterize tetracycline-resistance plasmids in sprouts obtained from retail in Germany

in Food Microbiology

• Maria Stein
• Erik Brinks
• Diana Habermann
• Gyu-Sung Cho
• Charles M. A. P. Franz

Source attribution of human Campylobacter infection: a multi-country model in the European Union

in Food Microbiology

• Cecilie Thystrup
• Maja Lykke Brinch
• Clementine Henri
• Lapo Mughini-Gras
• Eelco Franz
• Kinga Wieczorek
• Montserrat Gutierrez
• Deirdre M. Prendergast
• Geraldine Duffy
• Catherine M. Burgess

Retraction: The two-component system CpxR/A represses the expression of Salmonella virulence genes by affecting the stability of the transcriptional regulator HilD

in Food Microbiology

Assessing the authenticity and purity of a commercial Bacillus thuringiensis bioinsecticide through whole genome sequencing and metagenomics approaches

in Food Microbiology

• Yari Van Laere
• Marie-Alice Fraiture
• Andrea Gobbo
• Sigrid C. J. De Keersmaecker
• Kathleen Marchal
• Nancy H. C. Roosens
• Kevin Vanneste

Distinct genome stabilization procedures lead to phenotypic variability in newly generated interspecific yeast hybrids

in Food Microbiology

• Pablo Murath
• Stephanie Hoffmann
• Beatriz Herrera-Malaver
• Luis Bustamante
• Kevin Verstrepen
• Jan Steensels

Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation

in Food Microbiology

• Jing Zhang
• Yunxuan Duan
• Yang Lin
• Jing Chen
• Jie Cheng
• Chuan Song
• Jincen Zuo
• Suyi Zhang
• Yong Zuo

Genome sequence and evaluation of safety and probiotic potential of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89

in Food Microbiology

• Ting Chen
• Yunjiao Zhao
• Yixuan Fan
• Yao Dong
• Zhonghui Gai

Prevalence and pathogenic potential of Shewanella species in oysters and seawater collected from the Chesapeake Bay and Maryland Coastal Bays

in Food Microbiology

• Tahirah Johnson
• Gary P. Richards
• John Jacobs
• Howard Townsend
• Esam Almuhaideb
• Detbra Rosales
• Paulinus Chigbu
• Ligia Dasilva
• Salina Parveen

Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu

in Food Microbiology

• Lina Zhao
• Wenjing Zhang
• Yuting Niu
• Xiaohan Chen
• Jiuyang Guo
• Ying Wu
• Xuan Li
• Shaobin Gu