Poster Topic C – State of the Art techniques for the analysis of biodiversity and microbial interactions of foodborne microbes

P3.1 Enhancing the use of microbiological, chemical and sensory data in food quality monitoring
Kuuliala L., Pérez-Fernández R., Tang M., De Baets B., De Meulenaer B., Ragaert P., Devlieghere F.
P3.2 The fermented food microbiome 

Leech J., Macori G., Cabrera-Rubio R., Claesson M., Cotter P.D.

P3.3 Molecular characterization of whole genome Sequence of human norovirus strain GII.4 variant in South Korea
An E.-S., Lee J.-S., Hwang J.-H., Ju S.-Y., Jeong M.-H., Song Y.-H., Kim S.-H., Kwak H.-S., Hong J.-H.
P3.4 A model smart quality assurance and safety system for fresh poultry products (QAPP)
Tassou C., Doulgeraki A., Argyri A., Nychas G.
P3.5 Yeast diversity in traditional Portuguese soft cheese by culture dependent and independent DNA approaches
Ruiz-Moyano S., Gonçalves Dos Santos M.T., Benito M.J., Merchán A.V., Hernández A., Aranda E., Córdoba M.D.G.
P3.6 Quantification of viable Salmonella on roasted peanuts during long-term storage using Real-Time PCR and propidium monoazide (PMA)
von Hertwig A.M., Pereira A.A.M., Amorim Neto D.P., Nascimento M.S.
P3.7 Application of metagenomics for food surveillance: From sequencing technique to bioinformatic analysis
Grützke J., Deneke C., Malorny B.
P3.8 Bacterial community succession and metabolite changes during sufu fermentation
Huang X., Yu S., Chen J., Han B.
P3.9 Species classifier choice is a key consideration when analysing low complexity food microbiome data
Walsh A.M., Crispie F., O’Sullivan O., Finnegan L., Claesson M.J., Cotter P.D.
P3.10 Establishment and research of FT-IR as a new method for the identification and differentiation of microorganisms in food microbiology
Röseler M., Tzschoppe M., Hein T.
P3.11 Sequence diversity in the double-stranded RNA (dsRNA) produced by food fermenting lactic acid bacteria and their potential targets on human transcriptome 

. I., Jeyaram K., Labala R.K.

P3.12 Identification of coagulase negative staphylococci –
Comparison of biochemical and mass spectrometry method
Rola J., Arciszewska M., Wiśniecka M.
P3.13 Evaluation of gyrB amplicon sequencing in comparison to 16S rDNA amplicon sequencing to evaluate intra-species bacterial diversity in food microbiota
Poirier S., Rué O., Peguilhan R., Coeuret G., Zagorec M., Champomier-Vergès M.-
C., Loux V., Chaillou S.
P3.14 A pandemic theoretical and practical review on metagenomics for basic research and applied industrial biotechnology
Silvestro A.
P3.15 Microbial diversity in dairy products consumed in the north-east of India
Joishy T.K., Khan M.R.
P3.16 Genomics for the risk assessment of microbial cultures intentionally introduced in the food chain
Cocconcelli P.S., Bassi D., Fontana C., Cortimiglia C.
P3.17 Third generation sequencing of lactic acid bacteria
Brockmann E., Juncker Boll E., Schjøtler F., Bælum J.
P3.18 Microbiota and metabolomics analysis to evaluate the quality of cocoa beans fermentation
Bassi D., Orrù L., Lucini L., Cocconcelli P.S.
P3.19 Whole genome sequence of Bacillus oleronius confirm its closest phylogenetic neighbour
Owusu-Darko R., Allam M., Buys E.M.
P3.20 Metaproteomic study of pozol
Rizo J., Wacher C., Encarnacion S., Rodríguez R.
P3.21 Metabolic change of hazelnuts by harming processes and quality control by 1H-NMR-spectroscopy
Bachmann R., Jilani A., Ibrahim H., Bahmann D., Lang C., Fischer M., Bisping B., Hackl T.