Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-endospore
forming cells with coccoid or rod-shaped morphology (Collins et al., 1993 ; Björkroth et al…

Background: Strong interindividual differences in the microbial conversion of some dietary
polyphenols have been reported. In-depth studies of trans-resveratrol metabolism by human …

Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products, …

Microbiomes are vast communities of microorganisms and viruses that populate all natural
ecosystems. Viruses have been considered to be the most variable component of …

A novel UV-C irradiation device in laboratory scale was tested for its potential to inactivate
bacteria in naturally cloudy apple juice. In this device, liquid flows through a helically wound …

Bacteria belonging to the genus Lactobacillus are used as starter cultures or that develop
naturally as fermenting microbiota in the production of various foods. On the detrimental side, …

Despite the use of several Weissella (W.) strains for biotechnological and probiotic purposes,
certain species of this genus were found to act as opportunistic pathogens, while strains of …

Background This study aimed to evaluate the safety of raw vegetable products present on
the German market regarding toxin-producing Bacillus cereus sensu lato (sl) group bacteria. …

Antimicrobial resistance (AMR) is a major public health concern, especially the extended-spectrum
β-lactamase-producing (ESBL) Escherichia coli bacteria are emerging as a global …

A wide range of lactic acid bacteria (LAB) produce bacteriocins mainly active against other
closely related LAB, but some bacteriocins are also active against the food-borne pathogen …