A milk-processing plant was drafted as a distinctive staple industry amid the diverse field of
industries. Dairy products such as yogurt, cheese, milk powder, etc., consume a huge …

Biopreservation is a sustainable approach to improve food safety and maintain or extend
food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 …

Biofilms are aggregates of bacterial cells surrounded by an extracellular matrix. Much
progress has been made in studying biofilm growth on solid substrates; however, little is …

The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and
substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl 2) in the …

The ability of microorganisms to grow as aggregated assemblages has been known for
many years, however their structure has remained largely unexplored across multiple spatial …

For the past 150 years, bacteria have been investigated primarily in liquid batch cultures.
Contrary to most expectations, these cultures are not homogeneous mixtures of single-cell …

Populations of genetically identical bacteria are phenotypically heterogeneous, giving rise to
population functionalities that would not be possible in homogeneous populations. For …

Food-processing facilities harbor a wide diversity of microorganisms that persist and interact
in multispecies biofilms, which could provide an ecological niche for pathogens to better …

The microfluidic mother machine platform has attracted much interest for its potential in
studies of bacterial physiology, cellular organization, and cell mechanics. Despite numerous …

Listeria monocytogenes continues to pose a food safety risk in ready‐to‐eat foods, including
fresh and soft/semisoft cheeses. Despite L. monocytogenes being detected regularly along …