Frontiers in Microbiology | Food Microbiology

Original Research

Published on 28 Sep 2023

Assessments of Vibrio parahaemolyticus and Vibrio vulnificus levels and microbial community compositions in blue crabs (Callinectes sapidus) and seawater harvested from the Maryland Coastal Bays

in Food Microbiology

Jasmine Smalls
Christopher Grim
Salina Parveen

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1235070

3,260 views
4 citations

Original Research

Published on 28 Sep 2023

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō

in Food Microbiology

Cecilia Leñini
Facundo Rodriguez Ayala
Anibal Juan Goñi
Liliana Rateni
Akira Nakamura
Roberto Ricardo Grau

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1253480

20,762 views
11 citations

Original Research

Published on 27 Sep 2023

Exploring the potential of ume-derived proanthocyanidins: novel applications for blueberry preservation

in Food Microbiology

Lishan Liang
Honghao Qiu
Yuntong Liu
Yingjie Liu
Luo Weng
Wenting Zhong
Fanxin Meng

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1265993

4,090 views
3 citations

Original Research

Published on 26 Sep 2023

Effect of sublethal dose of chloramphenicol on biofilm formation and virulence in Vibrio parahaemolyticus

in Food Microbiology

Miaomiao Zhang
Liyan Cai
Xi Luo
Xue Li
Tingting Zhang
Fei Wu
Yiquan Zhang
Renfei Lu

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1275441

3,145 views
18 citations

Editorial

Published on 26 Sep 2023

Editorial: Upgrading the classic: the transformation of rudimentary fermented products into controlled industrial processes

in Food Microbiology

Dão Pedro de Carvalho Neto
Gilberto Vinícius de Melo Pereira
Adewale Olusegun Obadina
Pushpa S. Murthy

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1291671

1,206 views

Original Research

Published on 25 Sep 2023

Combined effects of host genetics and diet on porcine intestinal fungi and their pathogenic genes

in Food Microbiology

Tao Wang
Jiahao Liu
Yuheng Luo
Bing Yu
Xiangfeng Kong
Ping Zheng
Zhiqing Huang
Xiangbing Mao
Jie Yu
Junqiu Luo

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1192288

2,276 views
6 citations

Original Research

Published on 25 Sep 2023

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

in Food Microbiology

Sepideh Sadighbathi
Per E. J. Saris
Saber Amiri
Amin Yousefvand

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1276268

5,694 views
5 citations

Original Research

Published on 22 Sep 2023

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

in Food Microbiology

Elio López-García
Antonio Benítez-Cabello
Jordi Tronchoni
Francisco Noé Arroyo-López

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1264341

2,039 views
6 citations

Original Research

Published on 22 Sep 2023

Genomic epidemiology and characterization of Staphylococcus aureus isolates from raw milk in Jiangsu, China: emerging broader host tropism strain clones ST59 and ST398

in Food Microbiology

Hui Liu
Xing Ji
Heye Wang
Xiang Hou
Haichang Sun
Craig Billington
Lili Zhang
Xiaoye Wang
Ran Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1266715

3,943 views
8 citations

Original Research

Published on 21 Sep 2023

Exploring the mechanisms of endophytic bacteria for suppressing early blight disease in tomato (Solanum lycopersicum L.)

in Food Microbiology

Nashwa M. A. Sallam
Heba-Alla S. AbdElfatah
Hadeel M. M. Khalil Bagy
Ameer Elfarash
Kamal A. M. Abo-Elyousr
Edward J. Sikora
Ahmed Sallam

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1184343

4,131 views
6 citations

Original Research

Published on 21 Sep 2023

Effects of exogenous lactic acid bacteria and maize meal on fermentation quality and microbial community of Orychophragmus violaceus silage

in Food Microbiology

Mingli Zheng
Peichun Mao
Xiaoxia Tian
Lin Meng

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1276493

1,497 views
1 citation

Original Research

Published on 21 Sep 2023

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

in Food Microbiology

Mausamy C. Nandha
Rachana M. Shukla

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1274636

7,238 views
9 citations

Original Research

Published on 19 Sep 2023

Whole genome sequence-based characterization of virulence and antimicrobial resistance gene profiles of Staphylococcus aureus isolated from food poisoning incidents in eastern China

in Food Microbiology

Shuyang Yu
Yuxuan Zhou
Dan Feng
Quangui Jiang
Tianle Li
Guilai Jiang
Zhemin Zhou
Heng Li

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1225472

3,067 views
3 citations

Review

Published on 14 Sep 2023

Research progress on alternative kombucha substrate transformation and the resulting active components

in Food Microbiology

Jingqian Su
Qingqing Tan
Qian Tang
Zhiyong Tong
Minhe Yang

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1254014

10,302 views
18 citations

Original Research

Published on 13 Sep 2023

Effects of alcohol on the symptoms of gouty arthritis and taxonomic structure of gut microbiota in C57BL/6 mice

in Food Microbiology

Yu Feng
Haihui Sun
Ruilou Zhu
Jianxing Tao
Rui Su
Yundong Sun
Dawei Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1257701

3,696 views
1 citation

Original Research

Published on 13 Sep 2023

Antivirulence activities of retinoic acids against Staphylococcus aureus

in Food Microbiology

Inji Park
Jin-Hyung Lee
Jin Yeul Ma
Yulong Tan
Jintae Lee

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1224085

3,112 views
10 citations