Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence

Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products

(2023) Anna Łepecka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and Regulatory Roles of a New Csr Small RNA from Arctic Pseudoalteromonas fuliginea BSW20308 in Temperature Responses

(2023) Jiao Wen et al.   Microbiology Spectrum

Cross-feeding in the gut microbiome: Ecology and mechanisms

(2023) Elizabeth J. Culp et al.   Cell Host & Microbe

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

(2023) Linfeng Wen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

(2023) Noelí Sirini et al.   MEAT SCIENCE

Automated assembly of molecular mechanisms at scale from text mining and curated databases

(2023) John A Bachman et al.   Molecular Systems Biology

The Mystery of Piezophiles: Understudied Microorganisms from the Deep, Dark Subsurface

(2023) Gabrielle Scheffer et al.   Microorganisms

Two-tiered mutualism improves survival and competitiveness of cross-feeding soil bacteria

(2023) Zhan-Biao Ge et al.   ISME Journal

Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking

(2023) Jin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inter-bacterial mutualism promoted by public goods in a system characterized by deterministic temperature variation

(2023) Yuxiang Zhao et al.   Nature Communications

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

(2023) Ke Zhang et al.   Food Chemistry-X

AI in health and medicine

(2022) Pranav Rajpurkar et al.   NATURE MEDICINE

Microbial co-occurrence network topological properties link with reactor parameters and reveal importance of low-abundance genera

(2022) Bing Guo et al.   npj Biofilms and Microbiomes

PREGO: A Literature and Data-Mining Resource to Associate Microorganisms, Biological Processes, and Environment Types

(2022) Haris Zafeiropoulos et al.   Microorganisms

Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation

(2022) Xiaobao Nie et al.   FOOD CONTROL

Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

(2022) Yunxia Li et al.   FOOD CONTROL

Comparative Proteomic Analysis of Psychrophilic vs. Mesophilic Bacterial Species Reveals Different Strategies to Achieve Temperature Adaptation

(2022) Laura García-Descalzo et al.   Frontiers in Microbiology

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

(2022) Birsen Yilmaz et al.   Microorganisms

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

(2022) Anlaug Ådland Hansen et al.   FOOD CONTROL

Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues

(2022) Zhuosheng Liu et al.   FOOD RESEARCH INTERNATIONAL

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

(2022) Piotr Szymański et al.   MEAT SCIENCE

Microbial diversity and ecology of crustaceans: influencing factors and future perspectives

(2021) Olumide A Odeyemi et al.   Current Opinion in Food Science

Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality

(2021) Michelle M. Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Anaerobic endosymbiont generates energy for ciliate host by denitrification

(2021) Jon S. Graf et al.   NATURE

Microbial Biofilms in the Food Industry—A Comprehensive Review

(2021) Conrado Carrascosa et al.   International Journal of Environmental Research and Public Health

Co-Occurrence of Listeria spp. and Spoilage Associated Microbiota During Meat Processing Due to Cross-Contamination Events

(2021) Benjamin Zwirzitz et al.   Frontiers in Microbiology

Free-Living, Psychrotrophic Bacteria of the Genus Psychrobacter Are Descendants of Pathobionts

(2021) Daphne K. Welter et al.   mSystems

Amylases from thermophilic bacteria: structure and function relationship

(2021) Bhavtosh A. Kikani et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

(2021) Tolulope J. Ashaolu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities

(2021) Eva M. Wagner et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain

(2021) Anthony Pius Bassey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Review: Microbial Diversity and Function of Fermented Meat Products in China

(2021) Zhengli Wang et al.   Frontiers in Microbiology

Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food

(2021) Man Wang et al.   FOOD RESEARCH INTERNATIONAL

Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing

(2021) Qiu Qin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

(2021) Coral Barcenilla et al.   MEAT SCIENCE

Natural product drug discovery in the artificial intelligence era

(2021) F. I. Saldívar-González et al.   Chemical Science

Complete Genome Sequence of the Newly Developed Lactobacillus acidophilus Strain With Improved Thermal Adaptability

(2021) Soomin Jeon et al.   Frontiers in Microbiology

A Genus Definition for Bacteria and Archaea Based on a Standard Genome Relatedness Index

(2020) R. A. Barco et al.   mBio

Bacterial adaptation is constrained in complex communities

(2020) Thomas Scheuerl et al.   Nature Communications

Extremophile – An Adaptive Strategy for Extreme Conditions and Applications

(2020) Isha Kohli et al.   CURRENT GENOMICS

Predictive biology: modelling, understanding and harnessing microbial complexity

(2020) Allison J. Lopatkin et al.   NATURE REVIEWS MICROBIOLOGY

Towards a General Understanding of Bacterial Interactions

(2020) Zhijie Zhang et al.   TRENDS IN MICROBIOLOGY

Temperature Driven Membrane Lipid Adaptation in Glacial Psychrophilic Bacteria

(2020) Noor Hassan et al.   Frontiers in Microbiology

Recent Advances in Metabolic Pathways of Sulfate Reduction in Intestinal Bacteria

(2020) Ivan Kushkevych et al.   Cells

Diversity within species: interpreting strains in microbiomes

(2020) Thea Van Rossum et al.   NATURE REVIEWS MICROBIOLOGY

Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat

(2020) Bo Kyoung Hwang et al.   Frontiers in Microbiology

Eco-evolutionary Dynamics Set the Tempo and Trajectory of Metabolic Evolution in Multispecies Communities

(2020) Rachael Evans et al.   CURRENT BIOLOGY

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

(2020) Zhaoming Wang et al.   FOOD RESEARCH INTERNATIONAL

Principles of Membrane Adaptation Revealed through Environmentally Induced Bacterial Lipidome Remodeling

(2020) Grzegorz Chwastek et al.   Cell Reports

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

(2020) Fanny Canon et al.   Frontiers in Microbiology

Mechanisms and Control Measures of Mature Biofilm Resistance to Antimicrobial Agents in the Clinical Context

(2020) Yuanzhe Li et al.   ACS Omega

Detection of pathogenic bacteria in large volume food samples using an enzyme-linked immunoelectrochemical biosensor

(2020) Joseph A. Capobianco et al.   FOOD CONTROL

A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity

(2020) Hong-Wei Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial

(2019) Nathalie Bergeron et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Protein post-translational modifications in bacteria

(2019) Boris Macek et al.   NATURE REVIEWS MICROBIOLOGY

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

(2019) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus

(2019) Pan Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

(2019) Di Yu et al.   MEAT SCIENCE

Text mining tools for extracting information about microbial biodiversity in food

(2018) Estelle Chaix et al.   FOOD MICROBIOLOGY

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

(2018) Stefano Raimondi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food

(2018) Shivangi Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biofilms in the Food Industry: Health Aspects and Control Methods

(2018) Serena Galié et al.   Frontiers in Microbiology

Characterization of the bacterial community of braised chicken, a specialty poultry product in China

(2018) Deng Yong Liu et al.   POULTRY SCIENCE

Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

(2018) Hu Meizhong et al.   International Journal of Food Engineering

Quorum Sensing and Spoilage Potential of Psychrotrophic Enterobacteriaceae Isolated from Milk

(2018) Maurilio Lopes Martins et al.   Biomed Research International

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

(2017) T. Zotta et al.   JOURNAL OF APPLIED MICROBIOLOGY

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

(2017) Benjamin M. Bohrer   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploration of Nitrate Reductase Metabolic Pathway in Corynebacterium pseudotuberculosis

(2017) Sintia Almeida et al.   International Journal of Genomics

Antimicrobial activity of Lactobacillus salivarius and Lactobacillus fermentum against Staphylococcus aureus

(2017) Mi-Sun Kang et al.   Pathogens and Disease

Adaptation of Lactobacillus acidophilus to Thermal Stress Yields a Thermotolerant Variant Which Also Exhibits Improved Survival at pH 2

(2017) Sonia Kulkarni et al.   Probiotics and Antimicrobial Proteins

Ecology of cold environments: new insights of bacterial metabolic adaptation through an integrated genomic-phenomic approach

(2017) Stefano Mocali et al.   Scientific Reports

Microbial interactions and community assembly at microscales

(2016) Otto X Cordero et al.   CURRENT OPINION IN MICROBIOLOGY

In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus

(2016) Carla María Blanco-Lizarazo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies

(2016) Agnieszka Piotrowska-Cyplik et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Experimental Evolution of Metabolic Dependency in Bacteria

(2016) Glen D’Souza et al.   PLoS Genetics

Quality, functionality, and shelf life of fermented meat and meat products: A review

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus

(2015) Chiara Montanari et al.   FOOD CONTROL

Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293

(2015) Weerapong Woraprayote et al.   FOOD CONTROL

Biofilm-associated persistence of food-borne pathogens

(2015) A. Bridier et al.   FOOD MICROBIOLOGY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Metagenomic insights into the dynamics of microbial communities in food

(2015) Gilles Kergourlay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Metabolic dependencies drive species co-occurrence in diverse microbial communities

(2015) Aleksej Zelezniak et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

(2015) Yingying Zhu et al.   Scientific Reports

Some like it cold: understanding the survival strategies of psychrophiles

(2014) P. De Maayer et al.   EMBO REPORTS

Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice

(2014) Yetenayet Bekele Tola et al.   FOOD RESEARCH INTERNATIONAL

The Genomic Diversification of the Whole Acinetobacter Genus: Origins, Mechanisms, and Consequences

(2014) Marie Touchon et al.   Genome Biology and Evolution

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

(2014) Irais Sánchez-Ortega et al.   TheScientificWorldJOURNAL

Microorganisms under high pressure — Adaptation, growth and biotechnological potential

(2013) Maria J. Mota et al.   BIOTECHNOLOGY ADVANCES

Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

(2013) Efstathios Giaouris et al.   MEAT SCIENCE

Shallow breathing: bacterial life at low O2

(2013) Rachel L. Morris et al.   NATURE REVIEWS MICROBIOLOGY

Microbial life under extreme energy limitation

(2013) Tori M. Hoehler et al.   NATURE REVIEWS MICROBIOLOGY

Rethinking Community Assembly through the Lens of Coexistence Theory

(2012) J. HilleRisLambers et al.   Annual Review of Ecology Evolution and Systematics

Bacterial Diversity Analysis of Zhenjiang Yao Meat During Refrigerated and Vacuum-Packed Storage by 454 Pyrosequencing

(2012) Xiang Xiao et al.   CURRENT MICROBIOLOGY

Red meat in global nutrition

(2012) Shalene McNeill et al.   MEAT SCIENCE

Bacterial Adaptation of Respiration from Oxic to Microoxic and Anoxic Conditions: Redox Control

(2011) Emilio Bueno et al.   ANTIOXIDANTS & REDOX SIGNALING

Effect of sporulation conditions on the resistance of Bacillus subtilis spores to heat and high pressure

(2011) Hue Nguyen Thi Minh et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

(2011) Santiago Ruiz-Moyano et al.   FOOD MICROBIOLOGY

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

(2011) Esther Marty et al.   FOOD MICROBIOLOGY

Probiotic StrainLactobacillus PlantarumNBIMCC 2415 with Antioxidant Activity as a Starter Culture in the Production of Dried Fermented Meat Products

(2010) P. Nedelcheva et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Silver nanoparticles impede the biofilm formation by Pseudomonas aeruginosa and Staphylococcus epidermidis

(2010) Kalimuthu Kalishwaralal et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE