Food microbiology

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  Año 2006, Vol. 23, Número 2 (April)

  • Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products

    Vijay Juneja

    págs. 105-111

    

  • Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef

    Q. Guo, P. Piyasena, G.S. Mittal, W. Si, J. Gong

    págs. 112-118

    

  • Fumonisin production in rice cultures of Fusarium verticillioides under different incubation conditions using an optimized analytical method

    F.M. Valle-Algarra, Jóse Vicente Gimeno Adelantado, M. Jiménez, M.J. Hinojo, A. Medina, R. Mateo

    págs. 119-127

    

  • Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

    Yi-Chieh Wang, Roch-Chui Yu, Cheng-Chun Chou

    págs. 128-135

    

  • Lactic acid bacteria evolution during winemaking: Use of rpoB gene as a target for PCR-DGGE analysis

    Cécile Miot-Sertier, Aline Lonvaud-Funel, Olivier Claisse, Vincent Renouf

    págs. 136-145

    

  • Shedding of foodborne pathogens by Caenorhabditis elegans in compost-amended and unamended soil

    Phillip L. Williams, Gary L. Anderson, Larry R. Beuchat, Patricia D. Millner, Stephen J. Kenney

    págs. 146-153

    

  • Metabolite production of yeasts on a strawberry-agar during storage at 7°C in air and low oxygen atmosphere

    S. Loos, J. Debevere, P. Ragaert, Frank Devlieghere, J. Dewulf, H. Van Langenhove

    págs. 154-161

    

  • The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice

    Murad A. Al‐Holy, Mengshi Lin, Barbara A. Rasco, Anna G. Cavinato

    págs. 162-168

    

  • Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice

    Kwang-Deog Moon, Pascal Delaquis, Peter Toivonen, Kareen Stanich

    págs. 169-174

    

  • Evidence on correlation between number of disulfide bridge and toxicity of class IIa bacteriocins

    Hervé Prévost, Christelle Richard, Djamel Drider, Dominique Bertrand, Karim Naghmouchi, Raquel Cañon

    págs. 175-183

    

  • Effect of cold temperature on the composition of different lipid classes of the foodborne pathogen Listeria monocytogenes: Focus on neutral lipids

    S.K. Mastronicolis, P. Magiatis, N. Arvanitis, A. Boura, P. Paraskevas, A. Karaliota, A. Tsakirakis, C. Litos, H. Moustaka, G. Heropoulos

    págs. 184-194

    

  • Comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with trisodium phosphate

    Elena María del Río Nistal, Rosa Capita González, Miguel Prieto Maradona, Carlos Alonso Calleja

    págs. 195-198

    

  • Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

    Constantinos Z. Katsaboxakis, Efstathios Z. Panagou

    págs. 199-204

    

  • Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results

    Nikolaos Tzanetakis, Evangelos H. Soufleros, Elizabeth Bouloumpasi, Efstratios Nikolaou

    págs. 205-211