Volume 23; Issue 8

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Food Microbiology
Volume 23; Issue 8

Food Microbiology

Volume 23; Issue 8

1

Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria

Hsiang-Lin Chien, Hui-Yu Huang, Cheng-Chun Chou

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 145 KB

english, 2006

2

Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures

Ana Valero, Joan R. Farré, Vicente Sanchis, Antonio J. Ramos, Sonia Marín

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 231 KB

english, 2006

3

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

Luciana De Vero, Elisabetta Gala, Maria Gullo, Lisa Solieri, Sara Landi, Paolo Giudici

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 228 KB

english, 2006

4

Rapid quantification of Vibrio vulnificus in clams (Protochaca staminea) using real-time PCR

Shishan Wang, Robert E. Levin

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 151 KB

english, 2006

5

Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate–sodium diacetate

Ifigenia Geornaras, Panagiotis N. Skandamis, Keith E. Belk, John A. Scanga, Patricia A. Kendall, Gary C. Smith, John N. Sofos

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 215 KB

english, 2006

6

Use of γ-irradiation to reduce high levels of Staphylococcus aureus on casein–whey protein coated moist beef biltong

K. Nortjé, E.M. Buys, A. Minnaar

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 312 KB

english, 2006

7

Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll

B. Byrne, G. Dunne, D.J. Bolton

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 137 KB

english, 2006

8

Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation

Fumiko Tanaka, Akira Ando, Toshihide Nakamura, Hiroshi Takagi, Jun Shima

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 524 KB

english, 2006

9

Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups

F. Russo, D. Ercolini, G. Mauriello, F. Villani

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 205 KB

english, 2006

10

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Efstathios Z. Panagou, Chrysoula C. Tassou

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 206 KB

english, 2006

11

The adherence of Salmonella Enteritidis PT4 to stainless steel: The importance of the air–liquid interface and nutrient availability

Efstathios D. Giaouris, George-John E. Nychas

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 149 KB

english, 2006

12

Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation

Christine Le Jeune, Claude Erny, Catherine Demuyter, Marc Lollier

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 229 KB

english, 2006

13

Use of molecular methods for the identification of yeast associated with table olives

F.N. Arroyo-López, M.C. Durán-Quintana, J.L. Ruiz-Barba, A. Querol, A. Garrido-Fernández

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 169 KB

english, 2006

14

Control of meatborne Listeria monocytogenes and Brochothrix thermosphacta by a bacteriocinogenic Brochothrix campestris ATCC 43754

G. Gordon Greer, Bryan D. Dilts

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 139 KB

english, 2006

15

Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities

I.S. Boziaris, G.-J.E. Nychas

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 168 KB

english, 2006

16

Jongen, W. (Ed.), Improving the Safety of Fresh Fruits and Vegetables, Woodhead Publishing Ltd., (Cambridge, 2005) 639pp; price £ 150, $ 270, € 220

Frédéric Carlin

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 64 KB

english, 2006

17

Author index

Journal:

Food Microbiology

Year:

2006

File:

PDF, 93 KB

2006

18

Subject index

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 114 KB

english, 2006

19

Calendar

Journal:

Food Microbiology

Year:

2006

Language:

english

File:

PDF, 114 KB

english, 2006