Food microbiology

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  Año 2005, Vol. 22, Número 6 (December)

  • Estimating the maximum growth rate from microbial growth curves: definition is everything

    Gilbert Shama, Stefano Perni, Peter W. Andrew

    págs. 491-495

    

  • Production of -aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

    Noriko Komatsuzaki, Jun Shima, Shinichi Kawamoto, Toshinori Kimura, Hiroh Momose

    págs. 497-504

    

  • Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions

    G. Vignolo, O. Garro, M.E. Cayré

    págs. 505-512

    

  • Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

    Alberto Martín González, Juan J. Córdoba, María José Benito Bernáldez, Félix Núñez Breña, María Guía Córdoba Ramos

    págs. 513-519

    

  • Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration

    Francisco Noé-Arroyo, Dulce Brito, Antonio Garrido Fernández, Cidália Peres, Amélia Delgado

    págs. 521-528

    

  • Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

    Stéphane Chaillou, Isabelle Chevallier, Eric Dufour, Salim Ammor, Monique Zagorec

    págs. 529-538

    

  • Development of fermented instant Chinese noodle using Lactobacillus plantarum

    Akihiro Hanaoka, Katsuichi Saito, Atsushi Yokota, Yasuyuki Suzuki, Hisashi Sugiyama, Hiroaki Yamauchi, Yuki Sawatari, Sanae Okada

    págs. 539-546

    

  • Serial dilution with a confirmation step

    Robert J. Blodgett

    págs. 547-552

    

  • Comparison of a real-time PCR and an IMS/culture method to detect Escherichia coli O26 and O111 in minced beef in the Republic of Ireland

    Teresa M.G. Catarame, Karen A. O¿Hanlon, Ian S. Blair, David A. McDowell, Geraldine Duffy

    págs. 553-560

    

  • Comparison of RAPDs, AFLPs and SSR markers for the genetic analysis of yeast strains of Saccharomyces cerevisiae

    F. Javier Gallego, Pilar Hidalgo, M. Angeles Pérez, Yolanda Núñez

    págs. 561-568

    

  • Interaction of Œnococcus œni and oak wood compounds

    Audrey Bloem, Alain Bertrand, Monique Augustin, Gilles de Revel, Aline Lonvaud-Funel

    págs. 569-575

    

  • Bacterial identification by near-infrared chemical imaging of food-specific cards

    Janie Dubois, Elizabeth M. Calvey, Frederick S. Fry, E. Neil Lewis

    págs. 577-583

    

  • Presence of pathogenic Vibrio parahaemolyticus strains in mussels from the Adriatic Sea, Italy

    C. Ghittino, D. Ottaviani, S. Santarelli, I. Bacchiocchi, L. Masini, S. Bacchiocchi

    págs. 585-590

    

  • The in vitro bactericidal effects of the food decontaminants lactic acid and trisodium phoshate

    Theo S. Kanellos, Angeliki R. Burriel

    págs. 591-594

    

  • Modified Microtiter count method for viable cell counts from pure cultures and food model samples

    Sol Kim, Daniel Y.C. Fung

    págs. 595-599

    

  • Microbial quality of ¿doubles¿ sold in Trinidad

    Stacy Sooknanan, Anil Mankee, Richard Indalsingh, Donald. Simeon, Rainier Rahman, Farzanna Mohammed, Rajesh Tota-Maharaj, Saara Ali, Abiodun A. Adesiyun, Aadelle-Lisa Chin, Raveed Khan

    págs. 601-607

    

  • Analysis for selected pathogens in water used during rinsing of broiler carcasses in small processing operations in Trinidad

    Zinora Asgarali, Abiodun Adesiyun, William Swanston, Shelly Rodrigo

    págs. 609-614