Volume 29; Issue 2

Main
Food Microbiology
Volume 29; Issue 2

Food Microbiology

Volume 29; Issue 2

1

Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

K. Amelie Gutsche, Thi Bich Thao Tran, Rudi F. Vogel

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 434 KB

english, 2012

2

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

M. Flores, M.C. Aristoy, T. Antequera, J.M. Barat, F. Toldrá

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 744 KB

english, 2012

3

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

Walter P. Hammes

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 489 KB

english, 2012

4

Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air

Lucilla Iacumin, Marisa Manzano, Giuseppe Comi

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 129 KB

english, 2012

5

Traditional ‘air-dried’ fermented sausages from Central Germany

Friedrich-Karl Lücke, Ingo Vogeley

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 180 KB

english, 2012

6

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

M. Janssens, N. Myter, L. De Vuyst, F. Leroy

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 613 KB

english, 2012

7

Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei

Quirin Sinz, Wilfried Schwab

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 778 KB

english, 2012

8

Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids

Simone Freiding, Matthias A. Ehrmann, Rudi F. Vogel

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 316 KB

english, 2012

9

Intraspecies diversity of Lactobacillus sakei response to oxidative stress and variability of strain performance in mixed strains challenges

Morgan Guilbaud, Monique Zagorec, Stéphane Chaillou, Marie-Christine Champomier-Vergès

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 572 KB

english, 2012

10

The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 250 KB

english, 2012

11

Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes

Isabelle Lucquin, Monique Zagorec, Marie Champomier-Vergès, Stéphane Chaillou

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 680 KB

english, 2012

12

The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods

Markus Schmidt-Heydt, Eva Graf, Dominic Stoll, Rolf Geisen

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 771 KB

english, 2012

13

Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology

Lucilla Iacumin, Marisa Manzano, Giuseppe Comi

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 568 KB

english, 2012

14

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

Esther Marty, Jasmin Buchs, Elisabeth Eugster-Meier, Christophe Lacroix, Leo Meile

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 573 KB

english, 2012

15

Preface

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 87 KB

english, 2012

16

IFC: Editorial Board

Journal:

Food Microbiology

Year:

2012

File:

PDF, 70 KB

2012

17

Calander

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 87 KB

english, 2012