Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Following recent trends in environmental microbiology, food microbiology has benefited
from the advances in molecular biology and adopted novel strategies to detect, identify, and …

Fermentation is a traditional food preservation method and is widely used for improving food
safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced …

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 …

Understanding the Maxam-Gilbert and Sanger sequencing as the first generation, in recent
years there has been an explosion of newly-developed sequencing strategies, which are …

The microbial diversity and community structure of three different kefir grains from different
parts of Brazil were examined via the combination of two culture-independent methods: PCR …

Export of cocoa beans is of great economic importance in Ghana and several other tropical
countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is …

Various fields have been identified in the “omics” era, such as genomics, proteomics,
transcriptomics, metabolomics, phenomics, and metagenomics. Among these …

The bacterial communities of salami, Chinese dry-cured sausage and Chinese smoked-
cured sausage were compared by high-throughput sequencing technology. The bacterial …

Brazilian kefir is a homemade fermented beverage that is obtained by incubating milk or a
brown sugar solution with kefir grains that contribute their different microbiological …