Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus) by Charifa Aoua, Bouchra Yacoubi, Abderrahmane Zekhnini

“…Various physicochemical and microbiological parameters were monitored during 12 weeks of maturation. …”
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Physicochemical parameters, microbiological quality, and antibacterial activity of honey from the Bucovina region of Romania by Liliana Luca, Daniela Pauliuc, Florin Ursachi, Mircea Oroian

“…Another objective of the study was the evaluation of the microbiological quality and antibacterial activity of honey samples. …”
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DPANN symbiont of Haloferax volcanii accelerates xylan degradation by the non-host haloarchaeon Halorhabdus sp. by Oleg N. Reva, Violetta La Cono, Laura Marturano, Francesca Crisafi, Francesco Smedile, Manasi Mudaliyar, Debnath Ghosal, Elena A. Selivanova, Marina E. Ignatenko, Manuel Ferrer, Laura Fernandez-Lopez, Mart Krupovic, Michail M. Yakimov

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European distribution and intramuscular pathogenicity of divergent lyssaviruses West Caucasian bat virus and Lleida bat lyssavirus by Stefania Leopardi, Laurent Dacheux, Jordi Serra-Cobo, Ágota Ábrahám, Branka Bajić, Hervé Bourhy, Szilárd-Lehel Bücs, Ivana Budinski, Martina Castellan, Petra Drzewniokova, Heliana Dundarova, Francesca Festa, Lauriane Kergoat, Maxime Leuchtmann, Marc López-Roig, Dominique Pontier, Maria Francesca Priore, Emmanuelle Robardet, Dino Scaravelli, Barbara Zecchin, Zsófia Lanszki, Tamás Görföl, Gábor Kemenesi, Paola De Benedictis

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CKD patients comorbid with hypertension are associated with imbalanced gut microbiome by Pan Wang, Yang Shen, Kaixin Yan, Siyuan Wang, Jie Jiao, Hongjie Chi, Jiuchang Zhong, Qianmei Sun, Ying Dong, Jing Li

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A protocol for assessing the adhesion potential of lactic acid bacteria on various cell types by Lakshmi Jayaram, Ramith Ramu, Deepthi Puttegowda, Jayanthi M K, Chandana Kumari V B, Khang Wen Goh

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Within-host evolution of a transcriptional regulator contributes to the establishment of chronic Pseudomonas aeruginosa infection by Ning Zhou, Jingchen Yu, Xujiao Liu, Chengxi Li, Huang Tang, Lin Lyu, Chengwei Wu, Yana Chen, Jian Zhang, Jinjing Ni, Danni Wang, Jing Tao, Wenjuan Wu, Yu Zhang, Yun Feng, Yanjie Chao, Jie Lu, Ping He, Yu-Feng Yao

Subjects: “…CP: Microbiology…”
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Bifidobacterium adolescentis-derived nicotinic acid improves host skeletal muscle mitochondrial function to ameliorate sarcopenia by Zeng Zhang, Quan Guo, Zhihan Yang, Yukai Sun, Shuaiming Jiang, Yangli He, Jiahe Li, Jiachao Zhang

Subjects: “…CP: Microbiology…”
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Rev-erb-α antagonism in alveolar macrophages protects against pneumococcal infection in elderly mice by Fabiola Silva Angulo, Claudine Vanessa Joseph, Lou Delval, Lucie Deruyter, Séverine Heumel, Marie Bicharel, Patricia Brito Rodrigues, Valentin Sencio, Tom Bourguignon, Marina Gomes Machado, Marie Fourcot, Stéphane Delhaye, Sophie Salomé-Desnoulez, Philippe Valet, Serge Adnot, Isabelle Wolowczuk, Jean-Claude Sirard, Muriel Pichavant, Bart Staels, Joel T. Haas, Ruxandra Gref, Jimmy Vandel, Arnaud Machelart, Hélène Duez, Benoit Pourcet, François Trottein

Subjects: “…CP: Microbiology…”
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Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria by A. O. Adebayo-Oyetoro, O. B. Oyewole, A. O. Obadina, M. A. Omemu

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Soil agrochemical and microbiological changes during leguminous forage grass cultivation in the southern steppe of Ukraine by Vlashchuk Anatoly, Valentiuk Nataliia, Kholmurodova Dilafruz

“…The goal is to investigate the influence of leguminous forage grasses on changes in the agrochemical and microbiological composition of the soil under different methods of soil cultivation in irrigated and non-irrigated conditions. …”
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Retracted: Development of Microbiology Plantation-Based Multimodal Segmentation for Smart Garden Using Machine Learning by Advances in Materials Science and Engineering

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Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia by Tefera Atlabachew, Jermen Mamo

“…Hence, this study was initiated to assess the microbiological quality of fresh meat samples from butcher shops in Debre Berhan. …”
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MODERN METHODS FOR DETERMINATION OF MICROBIOLOGICAL SPOILAGE / OF FOOD PRODUCTS AND RAW FOOD MATERIALS (ANALYTICAL REVIEW) by O. V. Pruntova, N. B. Shadrova

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Microbiological and chemical qualities of cream-filled pastries sold in kerman city confectioneries, southeast of iran by Masoud Sami, Atefeh Nasri, Mahboobeh Bagheri, Hamid Sharifi

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Microbiological Hazard Identification and Exposure Assessment of Poultry Products Sold in Various Localities of Hyderabad, India by Rao V. Sudershan, R. Naveen Kumar, L. Kashinath, V. Bhaskar, K. Polasa

“…A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. …”
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Urinary Calculi: A Microbiological and Biochemical Analysis at a Tertiary Care Hospital in Eastern Nepal by Pratima Shah, Ratna Baral, C. S. Agrawal, Madhab Lamsal, Dharanidhar Baral, Basudha Khanal

“…International Journal of Microbiology…”
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Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality by Max Teplitski, J. Dwain Butler

“…Dwain Butler, is designed to help the reader interpret the results of a microbiological water test. Includes references. Published by the UF Department of Soil and Water Sciences, March 2008. …”
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Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality by Max Teplitski, J. Dwain Butler

“…Dwain Butler, is designed to help the reader interpret the results of a microbiological water test. Includes references. Published by the UF Department of Soil and Water Sciences, March 2008. …”
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The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c by Ümit Gürbüz, Yusuf Doğruer, Nazif Anıl

“…This study was carried out to determine the effects of various salting techniques (dry, dipping and injektion) on physicochemical and microbiological properties of pastrami during storage periods (60 days, +4 °C). …”
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