Food microbiology

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  Año 2007, Vol. 24, Número 1 (February)

  • Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program

    María de la O. Rodríguez, José M. Bastías, Manuel R. Gutiérrez, Juan E. Reyes

    págs. 1-6

    

  • Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

    Juhee Ahn, Ingolf U. Grün, Azlin Mustapha

    págs. 7-14

    

  • Defined multi-species semi-liquid ready-to-use sourdough starter

    P. Arnault, R. Di Cagno, M. Gobbetti, P. Tossut, M. Gaggiano, P.F. Fox, M. De Angelis

    págs. 15-24

    

  • Yeast species associated with the spontaneous fermentation of cider

    R. Rodríguez Madrera, Rosa Pando Bedriñana, Belén Suárez Valles, Norman Fernández Tascón, Amparo Querol Simón

    págs. 25-31

    

  • Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures

    R. M. García-Gimeno, G. Zurera, Frank Devlieghere, J. Debevere, Annemie Geeraerd, K. Francois, J.F. Van Impe, A. Valero

    págs. 32-43

    

  • Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species

    S. Fadda, R. Talon, B. Gaillard-Martinie, M.N. Bellon-Fontaine, S. Leroy, S. Planchon

    págs. 44-51

    

  • Microbiological characteristics of ¿androlla¿, a Spanish traditional pork sausage

    José Manuel Lorenzo Rodríguez, Ana Parada Vázquez, María Inmaculada Franco Matilla, María del Camino García Fontán, Francisco Javier Carballo García

    págs. 52-58

    

  • Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure

    Sílvia de Lamo Castellví, Tomás López-Pedemonte, Artur Xavier Roig Sagués, Buenaventura Guamis López, María Manuela Hernández Herrero

    págs. 59-66

    

  • The presence of endotoxin in powdered infant formula milk and the influence of endotoxin and Enterobacter sakazakii on bacterial translocation in the infant rat

    Stacy Townsend, Catherine Loc-Carrillo, Stephen James Forsythe, Juncal Caubilla Barron

    págs. 67-74

    

  • Multiplex PCR for the detection and identification of dairy bacteriophages in milk

    B. del Rio, A.G. Binetti, M.A. Alvarez, M.C. Martín, M. Fernández, Alfonso Hernández Magadán

    págs. 75-81

    

  • Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria

    Parthiban Muthukumarasamy, Richard A. Holley

    págs. 82-88

    

  • Inhibition of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on sliced roast beef by cetylpyridinium chloride and acidified sodium chlorite

    Azlin Mustapha, Kyungwha Lim

    págs. 89-94

    

  • Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content

    Felipe Ramon Portugal, Patricia Taillandier, Pierre Strehaiano, André Fuster

    págs. 95-100

    

  • The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures

    Nils Arneborg, Marina Karelina Nielsen

    págs. 101-105

    

  • Quantification of contamination of lettuce by GFP-expressing Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium

    Ariena H. C. van Bruggen, Anna A. Visser, Aad J. Termorshuizen, Eelco Franz, Anne D. Van Diepeningen, Michel M. Klerks

    págs. 106-112