Related references
Note: Only part of the references are listed.Intestinal Dysbiosis and Development of Cardiometabolic Disorders in Childhood Cancer Survivors: A Critical Review
Sophia Morel et al.
ANTIOXIDANTS & REDOX SIGNALING (2021)
Ancestral fermented indigenous beverages from South America made from cassava
Gabriela Alejandra Chacon Mayorga et al.
FOOD SCIENCE AND TECHNOLOGY (2021)
Living materials with programmable functionalities grown from engineered microbial co-cultures
Charlie Gilbert et al.
NATURE MATERIALS (2021)
Bacterial Cellulose Retains Robustness but Its Synthesis Declines After Exposure to a Mars-Like Environment Simulated Outside the International Space Station
Iryna Orlovska et al.
ASTROBIOLOGY (2021)
Anti-biofilm effect of the cell-free supernatant of probiotic Saccharomyces cerevisiae against Listeria monocytogenes
Yeon Jin Kim et al.
FOOD CONTROL (2021)
Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation
D. Laavanya et al.
JOURNAL OF CLEANER PRODUCTION (2021)
Gut-microbiota-targeted diets modulate human immune status
Hannah C. Wastyk et al.
CELL (2021)
Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms
Antonio Benitez-Cabello et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains
Timo Kramer et al.
FOOD MICROBIOLOGY (2020)
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
Eva Ivanisova et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Table Olives More than a Fermented Food
Giorgia Perpetuini et al.
FOODS (2020)
Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter
Yi Fan et al.
FRONTIERS IN MICROBIOLOGY (2020)
Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium
Hye-Jin Seo et al.
FOOD CONTROL (2020)
Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation
Xiang-Feng Zheng et al.
FOOD MICROBIOLOGY (2020)
Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective
O. G. G. Almeida et al.
FOOD RESEARCH INTERNATIONAL (2020)
Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools
Ignacio Muro-Fraguas et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha
Shuai Wang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Effectiveness and Functional Mechanism of a Multicomponent Sanitizer against Biofilms Formed by Escherichia coli O157:H7 and Five Salmonella Serotypes Prevalent in the Meat Industry
Rong Wang et al.
JOURNAL OF FOOD PROTECTION (2020)
Fighting with old foes: The pledge of microbe-derived biological agents to defeat mono- and mixed-bacterial biofilms concerning food industries
Sazzad Hossen Toushik et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Insights Into the Role of Extracellular DNA and Extracellular Proteins in Biofilm Formation of Vibrio parahaemolyticus
Wei Li et al.
FRONTIERS IN MICROBIOLOGY (2020)
Beyond Risk: Bacterial Biofilms and Their Regulating Approaches
Musa Hassan Muhammad et al.
FRONTIERS IN MICROBIOLOGY (2020)
Cultivation-independent and cultivation-dependent metagenomes reveal genetic and enzymatic potential of microbial community involved in the degradation of a complex microbial polymer
Ohana Y. A. Costa et al.
MICROBIOME (2020)
Lightweight, tough, and sustainable cellulose nanofiber-derived bulk structural materials with low thermal expansion coefficient
Qing-Fang Guan et al.
SCIENCE ADVANCES (2020)
Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains
Ahmed R. Sofy et al.
FOODS (2020)
Anti-virulence potential of basil and sage essential oils: Inhibition of biofilm formation, motility and pyocyanin production of Pseudomonas aeruginosa isolates
Milica Pejcic et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage
Raffaella Di Cagno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine
Gianfranco Pannella et al.
FOODS (2020)
Bio-Polyethylene (Bio-PE), Bio-Polypropylene (Bio-PP) and Bio-Poly(ethylene terephthalate) (Bio-PET): Recent Developments in Bio-Based Polymers Analogous to Petroleum-Derived Ones for Packaging and Engineering Applications
Valentina Siracusa et al.
POLYMERS (2020)
Biofilm-inspired adhesive and antibacterial hydrogel with tough tissue integration performance for sealing hemostasis and wound healing
Wei Han et al.
BIOACTIVE MATERIALS (2020)
Metabolome-microbiome signatures in the fermented beverage, Kombucha
Silvia Alejandra Villarreal-Soto et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Intracellular synthesis of gold nanoparticles by Gluconacetobacter liquefaciens for delivery of peptide CopA3 and ginsenoside and anti-inflammatory effect on lipopolysaccharide-activated macrophages
Ying Liu et al.
ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY (2020)
Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm
Qixian Zhang et al.
RSC ADVANCES (2020)
Effects of dietary probiotic supplementation on the growth, gut health and disease resistance of juvenile Nile tilapia (Oreochromis niloticus)
Yun Xia et al.
ANIMAL NUTRITION (2020)
Local food crop production can fulfil demand for less than one-third of the population
Pekka Kinnunen et al.
NATURE FOOD (2020)
Biological Pretreatment of Lignocellulosic Biomass for Biofuels and Bioproducts: An Overview
Hem Kanta Sharma et al.
WASTE AND BIOMASS VALORIZATION (2019)
Biotransformation of fermented black tea into bacterial nanocellulose via symbiotic interplay of microorganisms
Chhavi Sharma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study
Jeong Hyun Yun et al.
MYCOBIOLOGY (2019)
Production of bacterial cellulose from industrial wastes: a review
Zohaib Hussain et al.
CELLULOSE (2019)
Alternative σI/anti-σI factors represent a unique form of bacterial σ/anti-σ complex
Zhen Wei et al.
NUCLEIC ACIDS RESEARCH (2019)
In situ spectroscopic analysis of Lactobacillus rhamnosus GG flow on an abiotic surface reveals a role for nutrients in biofilm development
Elena Yunda et al.
BIOFOULING (2019)
Connected partner-switches control the life style of Pseudomonas aeruginosa through RpoS regulation
Sophie Bouillet et al.
SCIENTIFIC REPORTS (2019)
Effect of different fermenting containers on the deterioration of Sichuan pickle
Lei Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Diet-microbiota interactions and personalized nutrition
Aleksandra A. Kolodziejczyk et al.
NATURE REVIEWS MICROBIOLOGY (2019)
Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem
Alexander May et al.
PeerJ (2019)
Application of Non-Thermal Plasma on Biofilm: A Review
Tripti Thapa Gupta et al.
APPLIED SCIENCES-BASEL (2019)
Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods
Wenmeng He et al.
FOOD RESEARCH INTERNATIONAL (2019)
Heterogeneity in respiratory electron transfer and adaptive iron utilization in a bacterial biofilm
Yuxuan Qin et al.
NATURE COMMUNICATIONS (2019)
Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties
Guanmian Wei et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)
Wenmeng He et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems
Walter Willett et al.
LANCET (2019)
Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions
Jaime Moreno-Garcia et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2019)
Biofilms in Food Processing Environments: Challenges and Opportunities
Avelino Alvarez-Ordonez et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Valorizing kitchen waste through bacterial cellulose production towards a more sustainable biorefinery
Mengke Wu et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2019)
Yeast prion-based metabolic reprogramming induced by bacteria in fermented foods
Daisuke Watanabe et al.
FEMS YEAST RESEARCH (2019)
Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)
Yu Rao et al.
RSC ADVANCES (2019)
Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle
Yu Rao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability
Beatriz Gonzalez et al.
FOOD MICROBIOLOGY (2018)
Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage
Feng Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines
Giorgia Perpetuini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods
Eric Johansen
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Biofilms in the Food Industry: Health Aspects and Control Methods
Serena Galie et al.
FRONTIERS IN MICROBIOLOGY (2018)
In vitro evaluation of resistance to environmental stress by planktonic and biofilm form of lactic acid bacteria isolated from traditionally made cheese from Serbia
Mirjana Z. Muruzovic et al.
FOOD BIOSCIENCE (2018)
Spoilage yeasts: What are the sources of contamination of foods and beverages?
A. Hernandez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine
Wang Ying et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2018)
Production and Antimicrobial Activity of Nisin Under Enological Conditions
Rocio Fernandez-Perez et al.
FRONTIERS IN MICROBIOLOGY (2018)
Microbial Biofilm and Quorum Sensing Inhibition: Endowment of Medicinal Plants to Combat Multidrug-Resistant Bacteria
Rina Das et al.
CURRENT DRUG TARGETS (2018)
Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.
Hubert Antolak et al.
FOODS (2018)
Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations
Jae-Hyun Yoon et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
The Microbial Diversity of Sherry Wines
Gustavo Cordero-Bueso et al.
FERMENTATION-BASEL (2018)
Superficial Characterization of Kefir Biofilms Associated with Acai and Cupuacu Extracts
Robert S. Matos et al.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING (2018)
Combination of selected enzymes with cetyltrimethylammonium bromide in biofilm inactivation, removal and regrowth
Paula A. Araujo et al.
FOOD RESEARCH INTERNATIONAL (2017)
Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity
Ramona Barbieri et al.
MICROBIOLOGICAL RESEARCH (2017)
Milk kefir: nutritional, microbiological and health benefits
Damiana D. Rosa et al.
NUTRITION RESEARCH REVIEWS (2017)
Impact of quorum sensing on the quality of fermented foods
Pernille Johansen et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Benzoate and Sorbate Salts: A Systematic Review of the Potential Hazards of These Invaluable Preservatives and the Expanding Spectrum of Clinical Uses for Sodium Benzoate
Joseph D. Piper et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms
Mattia Pia Arena et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods
Monika Coton et al.
FEMS MICROBIOLOGY ECOLOGY (2017)
Kombucha Multimicrobial Community under Simulated Spaceflight and Martian Conditions
O. Podolich et al.
ASTROBIOLOGY (2017)
Biological pretreatment of sugarcane bagasse with basidiomycetes producing varied patterns of biodegradation
Angela da Silva Machado et al.
BIORESOURCE TECHNOLOGY (2017)
Health benefits of fermented foods: microbiota and beyond
Maria L. Marco et al.
CURRENT OPINION IN BIOTECHNOLOGY (2017)
Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms
Graziano Caggianiello et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Multiple Roles of Biosurfactants in Biofilms
Surekha K. Satpute et al.
CURRENT PHARMACEUTICAL DESIGN (2016)
Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture
Athena Grounta et al.
FOOD MICROBIOLOGY (2016)
Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
Rafael Felipe Basso et al.
FOOD RESEARCH INTERNATIONAL (2016)
Kombucha tea fermentation: Microbial and biochemical dynamics
Somnath Chakravorty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Quorum Sensing Influences Burkholderia thailandensis Biofilm Development and Matrix Production
Boo Shan Tseng et al.
JOURNAL OF BACTERIOLOGY (2016)
Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution
Karol Fijalkowski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Candida albicans biofilms: development, regulation, and molecular mechanisms
Megha Gulati et al.
MICROBES AND INFECTION (2016)
Living together in biofilms: the microbial cell factory and its biotechnological implications
Mercedes Berlanga et al.
MICROBIAL CELL FACTORIES (2016)
New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry
Laura M. Coughlan et al.
FRONTIERS IN MICROBIOLOGY (2016)
Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine
Alexandre Bastard et al.
FRONTIERS IN MICROBIOLOGY (2016)
Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry
Diana Gutierrez et al.
FRONTIERS IN MICROBIOLOGY (2016)
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Aaron M. Walsh et al.
MSYSTEMS (2016)
Probiotic legacy effects on gut microbial assembly in tilapia larvae
Christos Giatsis et al.
SCIENTIFIC REPORTS (2016)
Studies on formation, control and application of biofilm formed by food related microorganisms
Soichi Furukawa
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2015)
Fermented Foods as Experimentally Tractable Microbial Ecosystems
Benjamin E. Wolfe et al.
CELL (2015)
Microbial populations on brewery filling hall surfaces - Progress towards functional coatings
Outi Priha et al.
FOOD CONTROL (2015)
Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293
Weerapong Woraprayote et al.
FOOD CONTROL (2015)
Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques
Maria Jose Valera et al.
FOOD MICROBIOLOGY (2015)
Dual-species relations between Candida tropicalis isolated from apple juice ultrafiltration membranes, with Escherichia coli O157:H7 and Salmonella sp.
M. C. Tarifa et al.
JOURNAL OF APPLIED MICROBIOLOGY (2015)
Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice
Antonio Bevilacqua et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Sustainable bio-ethanol production from agro-residues: A review
Anubhuti Gupta et al.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2015)
DNase-Sensitive and -Resistant Modes of Biofilm Formation by Listeria monocytogenes
Marion Zetzmann et al.
FRONTIERS IN MICROBIOLOGY (2015)
A Bioengineered Nisin Derivative to Control Biofilms of Staphylococcus pseudintermedius
Des Field et al.
PLOS ONE (2015)
Lactate Dehydrogenase involved in lactate metabolism of Acetobacter pasteurianus
Joji Sato et al.
5TH SUSTAINABLE FUTURE FOR HUMAN SECURITY (SUSTAIN 2014) (2015)
Current and Recent Advanced Strategies for Combating Biofilms
M. Sadekuzzaman et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity
Benjamin E. Wolfe et al.
CELL (2014)
Synthetic microbial communities
Tobias Grosskopf et al.
CURRENT OPINION IN MICROBIOLOGY (2014)
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples
Alan J. Marsh et al.
FOOD MICROBIOLOGY (2014)
Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi
Eun Hye Ryu et al.
FOOD MICROBIOLOGY (2014)
Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi
Song Hee Moon et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
A proteomic and metabolomic approach for understanding the role of the for yeast mitochondria in the velum formation
Jaime Moreno-Garcia et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Diet rapidly and reproducibly alters the human gut microbiome
Lawrence A. David et al.
NATURE (2014)
A halotolerant thermostable lipase from the marine bacterium Oceanobacillus sp PUMB02 with an ability to disrupt bacterial biofilms
George Seghal Kiran et al.
BIOENGINEERED (2014)
A review of the biomaterials technologies for infection-resistant surfaces
Davide Campoccia et al.
BIOMATERIALS (2013)
Attachment of Asaia lannensis to materials commonly used in beverage industry
Dorota Kregiel
FOOD CONTROL (2013)
Effect of a Leuconostoc mesenteroides Strain as a Starter Culture Isolated from the Kimchi
Jung-Min Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2013)
Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food
Cao-Hoang Lan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu)
Masahito Hashimoto et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2013)
Significance of microbial symbiotic coexistence in traditional fermentation
Soichi Furukawa et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2013)
Regulation of flagellar motility during biofilm formation
Sarah B. Guttenplan et al.
FEMS MICROBIOLOGY REVIEWS (2013)
Saccharomyces cerevisiae - a model to uncover molecular mechanisms for yeast biofilm biology
Rasmus K. Bojsen et al.
FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY (2012)
Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
F. N. Arroyo-Lopez et al.
FOOD MICROBIOLOGY (2012)
Citrus flavonoid represses Salmonella pathogenicity island 1 and motility in S. Typhimurium LT2
Amit Vikram et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
FLO11 is essential for pellicle formation by wild pellicle-forming yeasts isolated from contaminated wines
Youji Nakagawa et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Shedding of the Mucin-Like Flocculin Flo11p Reveals a New Aspect of Fungal Adhesion Regulation
Sheelarani Karunanithi et al.
CURRENT BIOLOGY (2010)
The Sigma Factor AlgU Plays a Key Role in Formation of Robust Biofilms by Nonmucoid Pseudomonas aeruginosa
Alexis Bazire et al.
JOURNAL OF BACTERIOLOGY (2010)
Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products
Pilar Calo-Mata et al.
FOOD AND BIOPROCESS TECHNOLOGY (2008)