issue 2 publication date 2019-06

• Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria
• Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria
• Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy
• Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
• Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
• Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
• The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
• Corrigendum to “Comparison of Two Multiplex PCR Systems for Meat Species Authentication” [Journal of Food Quality and Hazards Control 6 (2019) 8-15]