Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production by Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza

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Identification of Volatile Components of Liverwort (<em>Porella cordaeana</em>) Extracts Using GC/MS-SPME and Their Antimicrobial Activity by Maria Elisabetta Guerzoni, Danka Bukvicki, Lucia Vannini, Petar D. Marin, Milan Veljic, Davide Gottardi

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Research progress on function and role of bacteriophage during food fermentation by YAO Yuhua, KANG Jiamu, CHEN Xiaoxue, XUE Yansong, HAN Beizhong

Subjects: “…phage|fermented food|microorganism|function and role|detection method…”
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Microbial contamination status of student meal in Wenzhou from 2016 to 2020 by WAN Wenting, CAI Yuanyuan, GAO Sihai, HONG Chengji, WANG Lili, LI Yi, LIN Dan, SHAN Yujuan

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Specific Organic Loading Rate Control for Improving Fermentative Hydrogen Production by Mélida del Pilar Anzola-Rojas, Lucas Tadeu Fuess, Marcelo Zaiat

Subjects: “…food/microorganism ratio…”
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