A5036942057- Bacterial biofilms and quorum sensing
- Vibrio bacteria research studies
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Aquaculture disease management and microbiota
- Probiotics and Fermented Foods
- Salmonella and Campylobacter epidemiology
- Bacteriophages and microbial interactions
- Microbial Inactivation Methods
- Antimicrobial agents and applications
- Antimicrobial Peptides and Activities
- Nanoparticles: synthesis and applications
- Food Safety and Hygiene
- Genomics and Phylogenetic Studies
- Meat and Animal Product Quality
- Water Treatment and Disinfection
- Advanced Chemical Sensor Technologies
- Phytochemical Studies and Bioactivities
- Biofuel production and bioconversion
- Microbial Community Ecology and Physiology
- Antibiotic Resistance in Bacteria
- Plant Pathogenic Bacteria Studies
- Enzyme Production and Characterization
- Medicinal Plants and Neuroprotection
- Animal Nutrition and Physiology
Chung-Ang University
2017-2025
National Institutes of Health
2024-2025
University of Arkansas System
2025
National Eye Institute
2024
Manarat International University
2016
Salmonella is a foodborne pathogen and an emerging zoonotic bacterial threat in the food industry. The aim of this study was to evaluate biofilm formation by cocktail culture 3 wild isolates enterica serotype Kentucky on plastic (PLA), silicon rubber (SR), chicken skin surfaces under various temperatures (4, 10, 25, 37, 42°C) pH values (4.0, 5.0, 6.0, 7.0, 8.0). Then, at optimum temperature pH, effects supplementation with glucose (0, 0.025, 0.05, 0.4% w/v) were assessed each surfaces....
The objective of this study was to investigate the virulence factors, genetic relationship, antibiotic resistance profile and biofilm formation ability
Abstract Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure biofilm results from genetic‐related mechanisms besides other factors such as morphology or substratum properties. Inhibition formation harmful bacteria (spoilage and pathogenic bacteria) a critical task in the food industry because enhanced resistance stress, cleaning disinfection methods traditionally used processing plants, increased safety...
SUMMARYConsumers are more conscious of both the quality and microbial safety food they eat. Therefore, their demand for safe products has motivated researchers to develop non-conventional processing technologies. Numerous investigations have shown effectiveness high-pressure processing, ultraviolet, pulsed light, ultrasonic sterilisation, electric field, irradiation, cold plasma produce high-quality compared conventional processes. This review aims summarise advanced applications these...