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Microbial Bioactive Peptides from Bacteria, Yeasts, and Molds
Microorganisms have been used since ancient times to make foods. In recent decades, particular attention has been paid to beneficial health effects...
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Isolation of xylose-utilizing yeasts from oil palm waste for xylitol and ethanol production
The energy crisis triggers the use of energy sources that are renewable, such as biomass made from lignocellulosic materials, to produce various...
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Spoilage yeasts in fermented vegetables: conventional and novel control strategies
Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but...
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The potential use of supercritical carbon dioxide in sugarcane juice processing
Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO 2 ) technology as an...
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Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat
In this study, ethanolic extracts obtained from unfermented and fermented jatoba fruit peel flour, named UFE and FE, respectively, were applied to...
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Rapid evaluation of ergosterol to detect yeast contamination in fruit juices
Foods and beverages are nutrient-rich systems prone to a rapid development of microorganisms that hamper their long-period storage. Particularly,...
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Biodegradable Active Films to Improve the Preservation of Regional Cheese During Refrigerated Storage
The aim of this work was to demonstrate that the use of biodegradable films activated with natamycin is effective for the preservation of regional...
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Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat
Global poultry consumption continues growing. Marinating tenderizes foods and adds flavors before cooking. In this study, marinades containing Oliveria...
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Solvent-free enzymatic synthesis and evaluation of vanillyl propionate as an effective and biocompatible preservative
Preservatives are chemicals added to protect products against microbial spoilage, and thus are indispensable for pharmaceuticals, cosmetics, and...
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Influence of Synthesis Method on Structural, Morphological, Magnetic, and Antimicrobial Properties of Fe-Ag Nanoparticles
This contribution reports on the development of two versatile and efficient methods, namely the green and gamma radiolysis for Fe-Ag nanoparticles...
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Effect of Hyperbaric Storage at Room Temperature on the Activity of Polyphenoloxidase in Model Systems and Fresh Apple Juice
The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in model solutions and apple juice. Model solutions containing...
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Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrap** ricotta cheese
The ricotta cheese undergoes early microbiological spoilage and high moisture loss that leads to brittle texture. The development of edible films...
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The Role of Yeast and Molds in Dairy Industry: An Update
Over the past few decades, understanding of yeasts and molds diversity in environment has grown appreciably. Due to high adaptation capability of...
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Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which...
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Inactivation of Fungi and Fungal Toxins by Cold Plasma
Over the last decades, foods contaminated by spoilage fungi and their mycotoxins have become a serious global burden, which not only cause huge loss...
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The effect of polypropylene film containing nano-hydroxyapatite on Physicochemical and microbiological properties of button mushrooms (Agaricus bisporus) under Modified atmosphere packaging
White Button mushroom ( Agaricus bisporus ) production is growing because of its attractive color, good flavor, aroma, and health benefits. However,...
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Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation
This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano...
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Investigation of antimicrobial activity of orange and pomegranate peels extracts and their use as a natural preservative in a functional beverage
The aim of this study was to investigate the effect of orange peel extract (OPE) and pomegranate peel extract (PPE) as natural preservatives on the...
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Food Microbes, Quality and Fermentation
In this chapter, we discuss food microbiology and how the activity of microbes affect food quality and the topic of fermentation. The chapter is...
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Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A
The probiotic bacteria, Lactiplantibacillus plantarum ( L. plantarum ) MCC5231, used in the present study has previously been characterized for several...
