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Food Microbiology

Resumen/Descripción – provisto por la editorial en inglés

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

Papers relating to the following topics will be considered:

• Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems
• Effects of preservatives, processes, and packaging systems on the microbiology of foods
• Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food fermentations
• Predictive microbiology
• Microbial ecology of foods
• Microbiological aspects of food safety
• Microbiological aspects of food spoilage and quality

Database coverage includes Biological Abstracts (BIOSIS); Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology Abstracts; Maize Abstracts; and Research Alerts.

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1984 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0740-0020

ISSN electrónico

1095-9998

Editor responsable

Elsevier

País de edición

Estados Unidos

Fecha de publicación

1984-

Cobertura temática

Ciencias biológicas

Tabla de contenidos

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doi: 10.1016/j.fm.2017.11.003

Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

Marina Giello; Antonietta La Storia; Francesca De Filippis; Danilo Ercolini; Francesco Villani

Pp. 1-15

doi: 10.1016/j.fm.2018.05.006

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

Despoina Angeliki Stavropoulou; Panagiota Filippou; Stefaan De Smet; Luc De Vuyst; Frédéric Leroy

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 180-188

doi: 10.1016/j.fm.2018.12.008

Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis

Antonio de Anchieta Câmara; Pierre-André Maréchal; Raphaëlle Tourdot-Maréchal; Florence Husson

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 137-146

doi: 10.1016/j.fm.2019.01.011

Species identification and molecular characterization of Cronobacter spp. isolated from food imported over nine years into Beijing, China

Qi Wang; Stephen James Forsythe; Xiao-Juan Zhao; Zi-Wei Wang; Dan Li; Dan Ma; Jia-Yue Cao; Jing Zeng

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 11-19

doi: 10.1016/j.fm.2019.01.024

Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

Belén Peromingo; María J. Andrade; Josué Delgado; Lourdes Sánchez-Montero; Félix Núñez

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 269-276

doi: 10.1016/j.fm.2019.103282

Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables

Bárbara Ramos; Teresa R.S. Brandão; Paula Teixeira; Cristina L.M. Silva

Palabras clave: Microbiology; Food Science.

Pp. 103282

doi: 10.1016/j.fm.2020.103417

Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite

Francesco Pini; Chiara Aquilani; Luciana Giovannetti; Carlo Viti; Carolina Pugliese

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 103417

doi: 10.1016/j.fm.2021.103872

High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses

Larissa P. Margalho; Bruna A. Kamimura; Ramon P. Brexó; Verônica O. Alvarenga; Alp Sabri Cebeci; Patrick W.M. Janssen; Annereinou Dijkstra; Marjo J.C. Starrenburg; Reshtrie S. Sheombarsing; Adriano G. Cruz; Wynand Alkema; Herwig Bachmann; Anderson S. Sant’Ana

Palabras clave: Microbiology; Food Science.

Pp. 103872

doi: 10.1016/j.fm.2022.104009

Effects of salt stress on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1

Ruixue Wang; Ruiyin Sun; Ying Yang; Jingjing E; Caiqing Yao; Qiaoling Zhang; Zichao Chen; Rongze Ma; Jing Li; Jingya Zhang; Junguo Wang

Pp. 104009

doi: 10.1016/j.fm.2022.104028

Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci

Ameer Khusro; Chirom Aarti

Palabras clave: Microbiology; Food Science.

Pp. 104028