Frontiers in Microbiology | Food Microbiology

Original Research

Published on 12 Oct 2023

Inoculation with Lentilactobacillus buchneri alone or in combination with Lentilactobacillus hilgardii modifies gene expression, fermentation profile, and starch digestibility in high-moisture corn

in Food Microbiology

Pascal Drouin
Érica Benjamim da Silva
Julien Tremblay
Eric Chevaux
Emmanuelle Apper
Mathieu Castex

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1253588

2,079 views
1 citation

Original Research

Published on 11 Oct 2023

Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa

in Food Microbiology

Philippe Sessou
Santosh Keisam
Mariama Gagara
Gwladys Komagbe
Souaïbou Farougou
Jacques Mahillon
Kumaraswamy Jeyaram

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1166518

2,979 views
4 citations

Original Research

Published on 11 Oct 2023

Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production

in Food Microbiology

Christina S. Kamarinou
Olga S. Papadopoulou
Agapi I. Doulgeraki
Chrysoula C. Tassou
Alex Galanis
Nikos G. Chorianopoulos
Anthoula A. Argyri

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1254598

3,833 views
6 citations

Original Research

Published on 11 Oct 2023

Relationship between rumen bacterial community and milk fat in dairy cows

in Food Microbiology

Boxue Si
Kaizhen Liu
Guoxin Huang
Meiqing Chen
Jiyong Yang
Xufang Wu
Ning Li
Wenhao Tang
Shengguo Zhao
Nan Zheng

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1247348

3,711 views
12 citations

Original Research

Published on 10 Oct 2023

Identification of acacia gum fermenting bacteria from pooled human feces using anaerobic enrichment culture

in Food Microbiology

Muhamad Hanif Rawi
Hui Yan Tan
Shahrul Razid Sarbini

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1245042

4,202 views
1 citation

Original Research

Published on 09 Oct 2023

A comprehensive investigation of protein expression profiles in L. monocytogenes exposed to thermal abuse, mild acid, and salt stress conditions

in Food Microbiology

Federica D'Onofrio
Maria Schirone
Ivanka Krasteva
Manuela Tittarelli
Luigi Iannetti
Francesco Pomilio
Marina Torresi
Antonello Paparella
Nicola D'Alterio
Mirella Luciani

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1271787

2,753 views
1 citation

Mini Review

Published on 06 Oct 2023

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

in Food Microbiology

Piergiorgio Comuzzo
Juan Manuel del Fresno
Sabrina Voce
Iris Loira
Antonio Morata

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1273940

3,062 views
8 citations

Review

Published on 04 Oct 2023

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

in Food Microbiology

Hosam Elhalis
Xin Yi See
Raffael Osen
Xin Hui Chin
Yvonne Chow

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1267227

11,049 views
14 citations

Original Research

Published on 29 Sep 2023

Genomic insights into antimicrobial potential and optimization of fermentation conditions of pig-derived Bacillus subtilis BS21

in Food Microbiology

Di Wu
Linglong Fu
Yunhe Cao
Na Dong
Defa Li

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1239837

4,792 views
3 citations

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

3,222 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

20,304 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

4,041 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

3,098 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

1,186 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

2,250 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

5,572 views
5 citations