Food microbiology最新文献

{"title":"Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products","authors":"Juliana S. Graça ,&nbsp;Marianna M. Furtado ,&nbsp;Luísa Freire ,&nbsp;Carolina A. Watanabe ,&nbsp;Ramon S. Rocha ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.fm.2024.104660","DOIUrl":"10.1016/j.fm.2024.104660","url":null,"abstract":"<div><div>The loss of probiotics viability in yogurts and fermented milk is a significant challenge in producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions can be a viable alternative to increase the probiotic viability. Moreover, the use of fruit pulp and agro-industrial residues in these products has demonstrated promising results in promoting growth and improving the viability of probiotics. Thus, this study aimed to evaluate the effects of pre-exposure to acid, oxidative and osmotic stress on the growth and viability of <em>Lactobacillus acidophilus</em> in yogurts and naturally fermented milk containing buriti (<em>Mauritia flexuosa</em> Mart.) pulp or orange byproduct. <em>L. acidophilus</em> was individually pre-exposed to acid, oxidative, and osmotic stress and used in the production of yogurts and fermented milk to determine both the acidification profile and growth of the cultures. Furthermore, during cold storage, the post-acidification profiles and viability of microbial cultures added to the yogurts and fermented milk were monitored. Results showed that pre-exposure to stress conditions influenced the growth parameters as the growth rate (μ) and lag phase (λ) of <em>L. acidophilus</em> and the starter cultures of <em>S. thermophilus</em> and <em>L. delbrueckii</em> subsp. <em>bulgaricus</em>. Moreover, an increase in the viability of <em>L. acidophilus</em> - pre-exposed to acid stress - was observed on the 21st day of storage of natural yogurts containing orange byproduct compared with non-stressful conditions. This study reports new data on the growth of probiotic cultures pre-exposed to stress conditions in products added of pulps and agro-industrial residues, which have not yet been shown in the literature.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104660"},"PeriodicalIF":4.5,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biocontrol potential of Streptomyces sp. N2 against green and blue mold disease in postharvest navel orange and the action mechanism","authors":"Shuaiying Peng ,&nbsp;Chao Duan ,&nbsp;Qun Liu ,&nbsp;Qian Wang ,&nbsp;Yuqi Dai ,&nbsp;Liwen Hao ,&nbsp;Kuntai Li","doi":"10.1016/j.fm.2024.104658","DOIUrl":"10.1016/j.fm.2024.104658","url":null,"abstract":"<div><div>The objective of this study was to provide a promising alternative to chemical fungicides for management of postharvest citrus decay, thereby promoting sustainable citrus fruit production. The postharvest decay of citrus fruit caused by <em>Penicillium digitatum</em> and <em>Penicillium italicum</em> results in substantial economic losses in citrus industry worldwide. With growing fungal resistance issues in <em>P. digitatum</em> and <em>P. italicum</em>, there is an urgent need for searching new methods to address above problems in a safe and environmentally friendly way. <em>Streptomyces</em> sp. N2, a new species from <em>Streptomyces</em> genus, exhibits significant antagonistic activity against <em>Rhizoctonia solani</em>. However, its biocontrol efficacy against postharvest decay caused by <em>P. digitatum</em> and <em>P. italicum</em> and its action mechanism remain unknown. In this study, <em>Streptomyces</em> sp. N2 was found to have significant potential in controlling green and blue mold diseases in postharvest navel oranges. Moreover, the action mechanism of <em>Streptomyces</em> sp. N2 against both <em>P. italicum</em> and <em>P. digitatum</em> was elucidated. On the one hand, <em>Streptomyces</em> sp. N2 stimulated fruit resistance to fight against invading fungal pathogens. It significantly reduced ROS content in navel orange upon the infection of mold disease, increased the production of defense-related enzymes including peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) and pathogenesis-related proteins of chitinase and β-1,3-glucanase. On the other hand, <em>Streptomyces</em> sp. N2 secreted bioactive substances to inhibit the growth of <em>P. italicum</em> and <em>P. digitatum</em> so as to prevent the development of postharvest decay. The bioactive substances secreted by <em>Streptomyces</em> sp. N2 significantly inhibited the spore germination and mycelial growth and led to microstructural damages to the cell wall and membrane, ROS burst, and mitochondrial dysfunction in both <em>P. italicum</em> and <em>P. digitatum</em>. This study provides a theoretical reference and application potential for the biological control of <em>Streptomyces</em> sp. N2 on green and blue mold diseases.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104658"},"PeriodicalIF":4.5,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interaction between a Lactococcus lactis autochthonous starter and a raw goat milk microbial community during long-term backslopping","authors":"Marie-Aurore Caillaud ,&nbsp;Marjorie Audonnet ,&nbsp;Christel Couderc ,&nbsp;Anne Thierry ,&nbsp;Marie-Bernadette Maillard ,&nbsp;Elodie Doutart ,&nbsp;Valérie Laroute ,&nbsp;Muriel Cocaign-Bousquet ,&nbsp;Hélène Tormo ,&nbsp;Marie-Line Daveran-Mingot","doi":"10.1016/j.fm.2024.104656","DOIUrl":"10.1016/j.fm.2024.104656","url":null,"abstract":"<div><div>Traditional cheesemaking processes often involve backslopping practice. However, over successive inoculations, acidification deficiencies may arise. In such cases, adding a starter is recommended to restore the ecosystem stability. This study examines the impact of an autochthonous starter composed of three <em>Lactococcus lactis</em> strains on a raw goat milk microbial community during their evolution. Bacterial composition and technological features (acidification and aroma) were analyzed during communities’ evolution over 800 generations. 16S rRNA gene metabarcoding showed that <em>Lactococcus lactis</em> strains predominated. The raw goat milk community acidification capacities varied early in the evolution and then remained stable. Adding the <em>L. lactis</em> starter to this community stabilized the ecosystem from the beginning of the evolution. The acetoin production was associated with the starter presence, consistent with the establishment of the <em>diacetylatis</em> biovar strain from the starter in the raw goat milk community throughout the evolution. Increased or decreased production of some volatile organic compounds when the starter was added revealed a specific aroma footprint due to interactions between the two communities. This study showed that adding a starter could help to achieve the maximum acidification rate from the early inoculation cycles and could significantly modify the aroma profile during long-term backslopping.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104656"},"PeriodicalIF":4.5,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142444767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria","authors":"Weihong Tao ,&nbsp;Wenjie Li ,&nbsp;Jude Juventus Aweya ,&nbsp;Rong Lin ,&nbsp;Ritian Jin ,&nbsp;Duo Liang ,&nbsp;Zhongyang Ren ,&nbsp;Shen Yang","doi":"10.1016/j.fm.2024.104654","DOIUrl":"10.1016/j.fm.2024.104654","url":null,"abstract":"<div><div><em>Bacillus subtilis</em> produces proteases that hydrolyze proteins to produce bioactive peptides. Given the mounting waste from processed shrimp, the antimicrobial potential of peptides isolated from <em>B. subtilis</em> fermented shrimp waste was explored. Among the five peptides screened using molecular docking prediction, PVQ9 (AVFPSIVGRPR) had strong antibacterial activity against four common foodborne Gram-positive bacteria, i.e., <em>Staphylococcus aureus</em>, <em>Bacillus cereus</em>, <em>Mammaliicoccus sciuri</em>, and <em>Kurthia gibsonii</em>. The minimum bactericidal concentrations (MBCs) were 62.5 μg/mL for <em>S. aureus</em> and <em>B. cereus</em>, and 31.3 μg/mL for both <em>M. sciuri</em> and <em>K. gibsonii</em>, with a time-kill of 3 h observed for all strains. Mechanistically, it was demonstrated that PVQ9 could destroy bacterial cell walls, change bacteria cell membrane permeability, bind to bacteria DNA, and cause cell apoptosis. Most importantly, peptide PVQ9 could inhibit the spoilage of bean curd or tofu contaminated with <em>K. gibsonii</em>. These findings suggest that PVQ9 could be a useful preservative in controlling foodborne pathogenic bacteria in soy products and other processed foods.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104654"},"PeriodicalIF":4.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis","authors":"Shaojie Yang ,&nbsp;Kang Li ,&nbsp;Mengdi Peng ,&nbsp;Huacheng Wang ,&nbsp;Jian Lu ,&nbsp;Guolin Cai ,&nbsp;Dianhui Wu","doi":"10.1016/j.fm.2024.104657","DOIUrl":"10.1016/j.fm.2024.104657","url":null,"abstract":"<div><div><em>Acetobacter</em> is one of the main species producing fruit vinegar and its tolerance mechanism to citric acid has not been fully studied. This limits fruit vinegar production from high-citric-acid fruits, which are excellent materials for fruit vinegar production. This study analyzed the metabolic differences between two strains of <em>A</em>. <em>tropicalis</em> with different citric acid tolerances using non-targeted metabolomics. Differential metabolites and metabolic pathways analysis showed that the enhanced amino acid metabolism significantly improved the citric acid tolerance of <em>A. tropicalis</em> and the deamination of amino acids may also play a role. In addition, the up-regulated phosphatidylcholine (PC) and N-heptanoylhonoserine lactone indicated decreased membrane permeability and enhanced quorum sensing (QS), respectively. The analysis of the interaction between pathways and metabolites indicated that Gln, Cys, and Tyr contribute to improving citric acid tolerance, which was also confirmed by the exogenous addition. After adding the amino acids, the down-regulated <em>qdh</em>, up-regulated <em>ggt</em>, and improved glutathione reductase (GR) activity in J-2736 indicated that glutathione metabolism played an important role in resisting citric acid, and cellular antioxidant capacity was increased. This study provides a theoretical basis for efficient fruit vinegar production from citric-acid-type fruits.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104657"},"PeriodicalIF":4.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis","authors":"Liangqiang Chen ,&nbsp;Huizhen Zheng ,&nbsp;Keqi Cheng ,&nbsp;Chao Li ,&nbsp;Xing Qin ,&nbsp;Guozheng Wang ,&nbsp;Fan Yang ,&nbsp;Hai Du ,&nbsp;Li Wang ,&nbsp;Yan Xu","doi":"10.1016/j.fm.2024.104655","DOIUrl":"10.1016/j.fm.2024.104655","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are pivotal in constructing the intricate bio-catalytic networks underlying traditional fermented foods such as <em>Baijiu</em>. However, LAB and their metabolic mechanisms are partially understood in <em>Moutai</em> flavor <em>Baijiu</em> fermentation. Here, we found that <em>Acetilactobacillus jinshanensis</em> became the· dominant species with relative abundance reaching 92%, where the acid accumulated rapidly and peaked at almost 30 g/kg in <em>Moutai</em> flavor <em>Baijiu</em>. After separation, purification, and cultivation, <em>A</em>. <em>jinshanensis</em> exhibited pronounced acidophilia and higher acid resistance compared to other LAB. Further integrated multi-omics analysis revealed that fatty acid synthesis, cell membrane integrity, pHi and redox homeostasis maintenance, protein and amide syntheses were possibly crucial acid-resistant mechanisms in <em>A. jinshanensis</em>. Structural proteomics indicated that the surfaces of <em>A. jinshanensis</em> proteases contained more positively charged amino acid residues to maintain protein stability in acidic environments. The genes <em>HSP20</em> and <em>acpP</em> were identified as acid-resistant genes for <em>A. jinshanensis</em> by heterologous expression analysis. These findings not only enhance our understanding of LAB in <em>Baijiu</em>, providing a scientific basis for acid regulation for production process, but also offer valuable insights for studying core species in other fermentation systems.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104655"},"PeriodicalIF":4.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Commercial bacteriophage preparations for the control of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in raw and pasteurized milk","authors":"Emily Everhart,&nbsp;Sarah Carson,&nbsp;Kathleen Atkinson,&nbsp;Dennis J. D'Amico","doi":"10.1016/j.fm.2024.104652","DOIUrl":"10.1016/j.fm.2024.104652","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> was the etiologic agent in nearly all recent outbreaks in North America attributed to pasteurized dairy products, whereas <em>Escherichia coli</em> O157 infections were responsible for most of the rare, yet serious complications from outbreaks involving unpasteurized dairy. This study determined the susceptibility of selected strains of <em>L. monocytogenes</em> and Shiga toxin-producing <em>E. coli</em> (STEC) to commercial phage preparations and their ability to control these pathogens in pasteurized and raw milk during 7-day storage at 7 °C. Both phage products demonstrated high lytic efficiency against 17 strains of <em>L. monocytogenes</em> whereas the efficiency of <em>E. coli</em> phages was more variable against 11 strains of O157 and non-O157 STEC. Broth microdilution assays identified effective endpoint multiplicities of infection (MOI) ranging from log 2.53 to 5.13, which differed between strains of <em>L. monocytogenes</em> and phage products. Mean log MOIs of <em>E. coli</em> phages against STEC also varied within and between products from 0.43 to 7.05. Despite these observations, the change in counts over time of three <em>L. monocytogenes</em> strains exposed to phage in pasteurized milk (log MOI 6) was similar with counts ∼ 4 log CFU/mL lower than control at day 7. Results for STEC O157 varied by strain but counts were lower than control in all cases by 72 h thorough day 7. Titers on isolates of both pathogens isolated from pasteurized milk indicated that the surviving populations were less susceptible to phage. The addition of a phage preparation to raw milk did not reduce populations of either pathogen or affect the change in counts of any strain over time when compared to control. Reduced efficacy in raw milk may be attributed to reduced phage binding as titers in raw milk decreased steadily (∼2 log PFU/mL) during storage. Commercial phage products may be a promising pathogen control intervention for pasteurized dairy products, warranting further investigation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104652"},"PeriodicalIF":4.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes","authors":"Maria Diaz ,&nbsp;Heather Aird ,&nbsp;Thanh Le Viet ,&nbsp;Ana Victoria Gutiérrez ,&nbsp;Nasmille Larke-Mejia ,&nbsp;Oleksii Omelchenko ,&nbsp;Lluis Moragues-Solanas ,&nbsp;Joachim Fritscher ,&nbsp;Nicolle Som ,&nbsp;Jim McLauchlin ,&nbsp;Falk Hildebrand ,&nbsp;Frieda Jørgensen ,&nbsp;Matthew Gilmour","doi":"10.1016/j.fm.2024.104649","DOIUrl":"10.1016/j.fm.2024.104649","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a foodborne pathogen of significant concern for the food industry due to its remarkable ability to persist through safety control efforts, posing a subsequent health threat to consumers. Understanding the microbial communities coexisting with <em>L. monocytogenes</em> in food processing environments provides insights into its persistence mechanisms. We investigated the microbial communities on non-food contact surfaces in a facility producing ready-to-eat foods, known to harbour a ST121 <em>L. monocytogenes</em> strain over multiple years. A 10-week sampling period was coordinated with the company and public health authorities. Metagenomic analysis revealed a stable microbial composition dominated by <em>Pseudomonas fluorescens</em>. While highly related populations were present in high-care production zones, distinctive taxa characteristic of specific areas were observed (e.g., <em>Sphingomonas aerolata</em>). Although <em>Listeria</em> spp. were not detected in metagenomes, they were detected in cultured samples, suggesting low relative abundance in factory settings. The findings suggest that a stable resident microbiota, with distinct adaptations to different areas within the factory, was selected for by their collective ability to survive control efforts in this environment. <em>Listeria</em> spp. was a member of this microbial community, albeit at low abundance, and may likewise benefit from the mutualism of the overall microbial community.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104649"},"PeriodicalIF":4.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142421329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk","authors":"Tamiru N. Alkie ,&nbsp;Neda Nasheri ,&nbsp;Pablo Romero-Barrios ,&nbsp;Angela Catford ,&nbsp;Jay Krishnan ,&nbsp;Lemarie Pama ,&nbsp;Kathleen Hooper-McGrevy ,&nbsp;Charles Nfon ,&nbsp;Todd Cutts ,&nbsp;Yohannes Berhane","doi":"10.1016/j.fm.2024.104653","DOIUrl":"10.1016/j.fm.2024.104653","url":null,"abstract":"<div><div>Highly pathogenic avian influenza (HPAI) clade 2.3.4.4b H5Nx viruses continue to cause episodic incursions and have been detected in more than 12 taxonomic orders encompassing more than 80 avian species, terrestrial and marine mammals, including lactating dairy cows. HPAI H5N1 spillover to dairy cattle creates a new interface for human exposure and raises food safety concerns. The presence of H5N1 genetic material in one out of five retail pasteurized milk samples in the USA has prompted the evaluation of the pasteurization processes for the inactivation of influenza viruses. Our study examined whether pasteurization could effectively inactivate HPAI H5N1 spiked into raw whole milk. First, we heated 1 mL of non-homogenized cow milk samples to attain an internal temperature of 63°C or 72°C and spiked with 6.3 log₁₀ EID₅₀ of clade 2.3.4.4b H5N1 virus. Complete inactivation was achieved after incubation of the H5N1 spiked raw milk at 63°C for 30 min. In addition, viral inactivation was observed in seven of eight experimental replicates when treated at 72°C for 15s. In one of the replicates, a 4.44 log₁₀ virus reduction was achieved, which is about 1 log higher than the average viral quantities detected in bulk milk in affected areas. Therefore, we conclude that pasteurization of milk is an effective strategy for mitigation of the risk of human exposure to milk contaminated with H5N1 virus.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104653"},"PeriodicalIF":4.5,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]","authors":"Noémie Vingadassalon ,&nbsp;Déborah Merda ,&nbsp;Arnaud Felten ,&nbsp;Virginie Chesnais ,&nbsp;Christos Kourtis ,&nbsp;Tom Van Nieuwenhuysen ,&nbsp;Yacine Nia ,&nbsp;Jacques Antoine Hennekinne ,&nbsp;Marina Cavaiuolo","doi":"10.1016/j.fm.2024.104648","DOIUrl":"10.1016/j.fm.2024.104648","url":null,"abstract":"","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104648"},"PeriodicalIF":4.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}