Volume 33; Issue 1

Main
Food Microbiology
Volume 33; Issue 1

Food Microbiology

Volume 33; Issue 1

1

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Sonia Fonseca, Aida Cachaldora, María Gómez, Inmaculada Franco, Javier Carballo

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 432 KB

english, 2013

2

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production

A.P. Pereira, A. Mendes-Ferreira, J.M. Oliveira, L.M. Estevinho, A. Mendes-Faia

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 370 KB

english, 2013

3

Array-based transcriptional analysis of Clostridium sporogenes UC9000 during germination, cell outgrowth and vegetative life

Daniela Bassi, Fabrizio Cappa, Pier Sandro Cocconcelli

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 1.24 MB

english, 2013

4

Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology

A. Fernández, E. Noriega, A. Thompson

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 1.01 MB

english, 2013

5

Reduced growth of Listeria monocytogenes in two model cheese microcosms is not associated with individual microbial strains

Muhammad Imran, Jean-Michel Bré, Marielle Guéguen, Jean-Paul Vernoux, Nathalie Desmasures

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 360 KB

english, 2013

6

Induction of bacteriocin production by coculture is widespread among plantaricin-producing Lactobacillus plantarum strains with different regulatory operons

Antonio Maldonado-Barragán, Belén Caballero-Guerrero, Helena Lucena-Padrós, José Luis Ruiz-Barba

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 293 KB

english, 2013

7

Fast identification of wine related lactic acid bacteria by multiplex PCR

A. Petri, J. Pfannebecker, J. Fröhlich, H. König

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 493 KB

english, 2013

8

The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment

Shiu-Hui Fang, Ying-Jang Lai, Cheng-Chun Chou

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 282 KB

english, 2013

9

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier Carballo

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 331 KB

english, 2013

10

Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment

Frédéric Carlin, Christine Albagnac, Ammar Rida, Marie-Hélène Guinebretière, Olivier Couvert, Christophe Nguyen-the

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 345 KB

english, 2013

11

Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

F.F. Parlapani, A. Meziti, K.Ar. Kormas, I.S. Boziaris

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 444 KB

english, 2013

12

High-salt brines compromise autoinducer-mediated bacteriocinogenic Lactobacillus plantarum survival in Spanish-style green olive fermentations

Belén Caballero-Guerrero, Helena Lucena-Padrós, Antonio Maldonado-Barragán, José Luis Ruiz-Barba

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 580 KB

english, 2013

13

Exploitation of vegetables and fruits through lactic acid fermentation

Raffaella Di Cagno, Rossana Coda, Maria De Angelis, Marco Gobbetti

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 369 KB

english, 2013

14

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

Benjamin L. Golomb, Vanessa Morales, Alesia Jung, Bianca Yau, Kyria L. Boundy-Mills, Maria L. Marco

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 885 KB

english, 2013

15

Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus

Isabel Araque, Albert Bordons, Cristina Reguant

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 256 KB

english, 2013

16

Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198

Marina Georgalaki, Konstantinos Papadimitriou, Rania Anastasiou, Bruno Pot, Gonzalez Van Driessche, Bart Devreese, Effie Tsakalidou

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 622 KB

english, 2013

17

Editorial Board

Journal:

Food Microbiology

Year:

2013

File:

PDF, 70 KB

2013

18

Calendar

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 95 KB

english, 2013

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