Yarrowia lipolytica has been developed as a production host for a large variety of
biotechnological applications. Efficacy and safety studies have demonstrated the safe use of …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

The microbial spoilage of meat and seafood products with short shelf lives is responsible for
a significant amount of food waste. Food spoilage is a very heterogeneous process …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Many of the spices and herbs used today have been valued for their antimicrobial effects
and medicinal powers in addition to their flavor and fragrance qualities. Most of the …

The present work evaluated the possible role of volatile amines as indicator (s) of poultry
meat spoilage. Fresh chicken meat (breast fillet) was packaged in four different …

This study evaluated the effect of modified atmosphere packaging on shelf-life extension of a
precooked chicken meat product stored at 4° C using microbiological, physico-chemical and …

The present study examined the effect of natural antimicrobials:
Ethylenediaminetetraacetate (EDTA), lysozyme, rosemary and oregano oil and their …

A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry
sausages at 3 different stages of the ripening process in order to select the most suitable …

Chicken liver is a highly perishable meat product with a relatively short shelf-life and that can
get easily contaminated with pathogenic microorganisms. This study was conducted to …