TL;DR: P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies.

TL;DR: The level of yeast biocontrol efficacy through the production of volatiles could be the result of a synergistic effect between VOCs and carbon dioxide in the packaging environment.

TL;DR: The discussion of the biology of spore formation, with the genus Aspergillus as an example, points to possible novel ways to eradicate fungal spore production in food.

TL;DR: The predicted metabolic pathways, based o the data of 16S rDNA, indicated an abundant carbohydrate metabolism and amino metabolism in refrigerated pork, which provides insight into the determinants of shelf life.

TL;DR: A novel phage cocktail consisting of the three phages that target different host receptors, including flagella, O-antigen and BtuB, respectively, exhibited good antimicrobial efficiency, suggesting that it could reduce S. Typhimurium contamination of fresh produce.

TL;DR: PPE prolonged the shelf-life of bighead carp fillets for about 2 days, and it has the potential to become a promising preservative in aquatic products.

TL;DR: A large-scale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical areas of Brazil highlighted the impact of geographical origin and mode of production on microbial diversity.

TL;DR: The results suggested several microbial VOCs that could be used as potential spoilage indicators, including acetic acid, butanoic acid, and 2-butanone in VP-stored beef and 3-methylbutan-1-ol, ethyl acetate, acetoin, 2- butanone, and diacetyl in air-storing beef.

TL;DR: The consequences of nitrogen addition are presented, discussing the sources, time of addition, transcriptome changes, and effect on volatile compound composition.

TL;DR: Aqueous ACP treatment poses a promising alternative for decontamination of fresh produce and the associated wash-waters which could be applied in the food industry to replace continuous chlorine dosing of process waters.

TL;DR: Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) analysis provided the on-line Volatile Organic Compounds profiles supporting the best combination of starter, LAB and cereal matrix for novel functional foods development.

TL;DR: Considering overall acceptance by the panelists, correspondence analysis showed that Pichia kluyveri X31-10 (Pk31) was the most suitable strain for apple juice fermentation, and Fuji apple juice was the best substrate for this fermentation.

TL;DR: This was the first study demonstrating the feasibility of utilizing probiotic lactobacilli as starter cultures in beer brewing, and suggesting that beers could be a vehicle for probiotic delivery under appropriate conditions.

TL;DR: Phenolic acid metabolism in sourdoughs was enhanced by co-fermentation with strains exhibiting complementary metabolic activities, and results may enable improvement of bread quality by targeted conversion of phenolic acids during Sourdough fermentation.

TL;DR: There is no complete and easy method for the detection of fungi in food and more research is needed on the development of methods of detection and identification that are both faster and highly sensitive.

TL;DR: In insights into the relationship between bacterial profiles and environmental factors in Chinese spicy cabbage and paocai, the composition of the microbial community was positively correlated with total titratable acidity, lactic acid and acetic acid contents but was negatively correlated with salinity.

TL;DR: It is suggested that the use of strain MJ4 as a starter culture in salted fish fermentation may be a good strategy for the reduction of BA formation.

TL;DR: This work investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process to increase the understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea.

TL;DR: A systematic review and meta-analysis of reported prevalence and levels of Salmonella spp.

TL;DR: Evaluating the influence of intrinsic and extrinsic food product variables on the identity of spoilage fungi genera isolated from commercially produced foods indicated that production failures, in addition to product-specific attributes, were responsible for determination of the most probable spoilage organism.

TL;DR: Modulating effect of ε-Polylysine and ice storage altered the microbiota composition and delayed quality deterioration of Pacific white shrimp.

TL;DR: The microbial diversity of 48 samples from bulk tank raw cow's milk with bacterial counts >100,000 cfu/mL from different geographic regions was analyzed, showing that storage of raw milk under refrigeration does not always lead to a selection of cold-adapted bacteria.

TL;DR: The results confirmed the ability of killer yeasts to influence host-defence related enzyme activities in apple fruit tissue and may suggest that AII4b killer strain has a potential as biocontrol agent prior to infection by triggering immune response mechanisms in plant tissue, whereas BS91 strain is the most effective during pathogen infection and could be used asBiocontroll agent in postharvest disease onset.

TL;DR: The results show that Penicillium spp.

TL;DR: It is suggested that simultaneous application of US treatment and FA is a novel method for ensuring the microbial safety of apple juice and damage to the cell envelope was strongly related to the synergistic microbial inactivation.

TL;DR: The data suggest that declining populations of non-Saccharomyces yeasts release nitrogen and supports the activity of S. cerevisiae, and provide the most detailed assessment of nitrogen utilisation by the investigated yeast strains in a wine environment.

TL;DR: This study shows that cell-cell contact not only affects cell viability, as already reported, but markedly affects yeast metabolism, as the volatile-compound profile was significantly different from that of sequential fermentation without cell- cell contact.

TL;DR: High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the prolongation of storage time, and Serratia, Rahnella, Fusobacterium and Lactococcus underwent a dramatic increase at some point in individual batchs which may be considered as potential contributors to the spoilage.

TL;DR: The various stages of the cheese-making process harbor distinct bacterial communities which may influence the sensory characteristics of artisanal cheeses, and sequences grouped into operational taxonomic units (OTUs) by phylotype at the genus level were analyzed.