Before the industrial revolution, the atmospheric CO 2 concentration was 180–330 ppm;
however, fossil-fuel combustion and forest destruction have led to increased atmospheric …

The investigation on antimicrobial mechanisms is a challenging and crucial issue in the
fields of food or clinical microbiology, as it constitutes a prerequisite to the development of …

Yeast cells are challenged by various environmental stresses in the process of industrial
fermentation. As the currently main organism for bio-ethanol production, Saccharomyces …

The aim of this work was to study the effects of deleting acetate transporter gene ADY2 on
growth and fermentation of Saccharomyces cerevisiae in the presence of inhibitors …

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological
degradation result in undesirable odor. Non-processed fish (ie, raw fish) is increasingly …

Abstract Coenzyme Q0 (CoQ0) demonstrates antineoplastic and anti-inflammatory
properties; however, its antimicrobial and antibiofilm activities against Vibrio …

The quality of pickled vegetables is essentially safeguarded through various processing
techniques. In this study the effects of high hydrostatic pressure processing (HPP) …

A number of studies have reported that pathogenic and nonpathogenic foodborne bacteria
have the ability to form filaments in microbiological growth media and foods after prolonged …

In this study, the antibacterial effects and action modes of asiatic acid against the foodborne
bacterial pathogens Escherichia coli O157: H7, Salmonella Typhimurium DT104 …

In palm oil production, sterilization is a vital process that can affect the quality of the
extracted palm oil. The purpose of sterilization of oil palm fresh fruit bunch (OP-FFB) is to …