Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)
fingerprinting was recently introduced into food microbiology. This paper describes the …

Listeria monocytogenes is an important food-borne pathogen and is widely tested for in
food, environmental and clinical samples. Identification traditionally involved culture …

Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and
fermentation of the beans is essential for the development of chocolate flavor precursors. In …

Practical Handbook of Microbiology, 4th edition provides basic, clear and concise
knowledge and practical information about working with microorganisms. Useful to anyone …

Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

The endophytic bacterial diversity in the roots of rice (Oryza sativa L.) growing in the
agricultural experimental station in Hebei Province, China was analyzed by 16S rDNA …

The objective of this study was to investigate the role of yeasts in the wet fermentation of
coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 …

The microbial ecology in the fermentation of Australian coffee beans was investigated in this
study. Pulped coffee beans were kept underwater for 36 h before air dried. Samples were …

Listeria monocytogenes is an important foodborne pathogen responsible for non-invasive
and invasive diseases in the elderly, pregnant women, neonates and immunocompromised …