International journal of food microbiology

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  Año 2006, Vol. 108, Número 1

  • Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics

    A.O. Gill, R.A. Holley

    págs. 1-9

    

  • Lactobacillus plantarum inhibits growth of Listeria monocytogenes in an in vitro continuous flow gut model, but promotes invasion of L. monocytogenes in the gut of gnotobiotic rats

    Birgit Nørrung, Tine Rask Licht, Finn K. Vogensen, Peter Saadbye, Nete Bernbom

    págs. 10-14

    

  • Phenotypic and genotypic characterisation of Escherichia coli strains serogrouped as enteropathogenic E. coli (EPEC) isolated from pasteurised milk

    J.R.C. Andrade, A.P.S. Silva, P.M. Mauller, L.A.M. Carneiro, A.C. Freitas-Almeida, F.R.A. Garcia, M.C. Lins, A.C.P. Rosa, M.L.P. Queiroz, G.B. Alves

    págs. 15-21

    

  • On modeling and simulating transitions between microbial growth and inactivation or vice versa

    Micha Peleg, Maria G. Corradini

    págs. 22-35

    

  • Distribution of newly described enterotoxin-like genes in Staphylococcus aureus from food

    Anna Dabrowska, Kamila Korzekwa, Jozefa Chrzanowska, Jacek Bania, Jerzy Molenda, Jaros¿aw Bystron

    págs. 36-41

    

  • Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

    P. Ragaert, J. Debevere, J. Dewulf, Frank Devlieghere, I. Foubert, H. Van Langenhove, P.A. Vanrolleghem, S. Loos

    págs. 42-50

    

  • Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ¿cachaça¿ the Brazilian sugarcane spirit

    Ana Nery Gonçalves dos Santos, Maristela de Araújo Vicente, Luciano Gomes Fietto, Maurício Xavier Coutrim, Rogelio Lopes Brandão, Ieso de Miranda Castro

    págs. 51-59

    

  • Improved extracellular phytase activity in Saccharomyces cerevisiae by modifications in the PHO system

    Thomas Andlid, Jenny Veide

    págs. 60-67

    

  • Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham

    L. Vermeiren, J. Debevere, Frank Devlieghere

    págs. 68-77

    

  • Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure

    Sencer Buzrul, Faruk Bozoglu, M. Dilek Avsaroglu, Mustafa Akcelik, Hami Alpas

    págs. 78-83

    

  • Persistence of caliciviruses on environmental surfaces and their transfer to food

    Doris H. D'Souza, Arnie Sair, Lee Ann Jaykus, Efstathia Papafragkou, Julie Jean, Christina Moore, Karen Williams

    págs. 84-91

    

  • Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing

    Hannu Korkeala, Katri Kiviniemi, Miia Lindström

    págs. 92-104

    

  • Control of Listeria monocytogenes in raw-milk cheeses

    M. Saubusse, L. Millet, L. Tessier, R. Didienne, M.C. Montel

    págs. 105-114

    

  • Comparison of different sampling techniques and enumeration methods for the isolation and quantification of Campylobacter spp. in raw retail chicken legs

    E. Bartelt, K. Scherer, G. Hildebrandt, C. Sommerfeld

    págs. 115-119

    

  • Characterization of some yeasts isolated from foods by traditional and molecular tests

    Sule Senses-Ergul, Réka Agoston, Tibor Deák, Agnes Belák

    págs. 120-124

    

  • Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

    A. Kodjo, H. Lamprell, E. Beuvier, J.F. Chamba, Y. Noël, G. Mazerolles

    págs. 125-129

    

  • Yeast ecology in French cider and black olive natural fermentations

    Danièle Sohier, Emmanuel Coton, Serge Casaregola, Monika Coton, Delphine Levert

    págs. 130-135

    

  • Expression and purification of a fusion-typed pediocin PA-1 in Escherichia coli and recovery of biologically active pediocin PA-1

    Wang June Kim, Yu-Ryang Pyun, Gi-Seong Moon

    págs. 136-140

    

  • Application of molecular methods for routine identification of acetic acid bacteria

    Albert Mas Barón, Angel González, Montserrat Poblet Icart, José Manuel Guillamón Navarro

    págs. 141-146

    

  • Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains

    T.H. Gadaga, B. C. Viljoen, J. Mufandaedza, S.B. Feresu

    págs. 147-152

    

  • Calendar

    págs. 153-154