Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Marination and fermentation of yellow mealworm larvae ( Tenebrio molitor )

(2018) A. Borremans et al.   FOOD CONTROL

The bacterial biota of laboratory-reared edible mealworms ( Tenebrio molitor L.): From feed to frass

(2018) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

(2018) J. De Smet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae ( Tenebrio molitor )

(2017) D. Vandeweyer et al.   FOOD CONTROL

The microbiota of marketed processed edible insects as revealed by high-throughput sequencing

(2017) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Metagenetic analysis of the bacterial communities of edible insects from diverse production cycles at industrial rearing companies

(2017) D. Vandeweyer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial counts of mealworm larvae ( Tenebrio molitor ) and crickets ( Acheta domesticus and Gryllodes sigillatus ) from different rearing companies and different production batches

(2017) D. Vandeweyer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Review of food composition data for edible insects

(2016) Verena Nowak et al.   FOOD CHEMISTRY

Microbial community assessment of mealworm larvae ( Tenebrio molitor ) and grasshoppers ( Locusta migratoria migratorioides ) sold for human consumption

(2016) J. Stoops et al.   FOOD MICROBIOLOGY

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

(2016) Joachim J. Schouteten et al.   FOOD QUALITY AND PREFERENCE

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Gut Microbiota of Tenebrio molitor and Their Response to Environmental Change

(2016) Jaejoon Jung et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Investigation of Gut-Associated Bacteria inTenebrio molitor(Coleoptera: Tenebrionidae) Larvae Using Culture-Dependent and DGGE Methods

(2015) Yao Wang et al.   ANNALS OF THE ENTOMOLOGICAL SOCIETY OF AMERICA

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

(2015) Jinshui Zheng et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The insectivore’s dilemma, and how to take the West out of it

(2015) Ophelia Deroy et al.   FOOD QUALITY AND PREFERENCE

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

(2015) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Nutritional Value of Pupae Versus Larvae ofTenebrio molitor(Coleoptera: Tenebrionidae) as Food for RearingPodisus maculiventris(Heteroptera: Pentatomidae)

(2015) Juan A. Morales-Ramos et al.   JOURNAL OF ECONOMIC ENTOMOLOGY

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

(2015) Zhihong Sun et al.   Nature Communications

Biochemistry and biosynthesis of insect pigments

(2014) Gulsaz SHAMIM et al.   EUROPEAN JOURNAL OF ENTOMOLOGY

Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the MiSeq Illumina Sequencing Platform

(2013) James J. Kozich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

QUAST: quality assessment tool for genome assemblies

(2013) Alexey Gurevich et al.   BIOINFORMATICS

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Microbiological aspects of processing and storage of edible insects

(2012) H.C. Klunder et al.   FOOD CONTROL

GenBank

(2012) Dennis A. Benson et al.   NUCLEIC ACIDS RESEARCH

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

(2011) Sana M’hir et al.   ANNALS OF MICROBIOLOGY

Scientific note on PCR inhibitors in the compound eyes of honey bees, Apis mellifera

(2011) Humberto Boncristiani et al.   APIDOLOGIE

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION

(2010) WIRAMSRI SRIPHOCHANART et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi

(2010) Eun-Jin Park et al.   JOURNAL OF MICROBIOLOGY

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

(2010) Silvina Fadda et al.   MEAT SCIENCE

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

(2007) P. Castellano et al.   MEAT SCIENCE