International journal of food microbiology

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  Año 2007, Vol. 116, Número 1

  • Review

    • Enterobacter sakazakii in food and beverages (other than infant formula and milk powder)

      Miriam Friedemann

      • Resumen

      págs. 1-10

      

  • Regular Articles

    • Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

      Sara S. González, Luisa Gallo Llobet, María Dolores Climent Morató, Eladio Barrio Esparducer, Amparo Querol Simón

      • Resumen

      págs. 11-18

      

    • Release of cell wall polysaccharides from Saccharomyces cerevisiae thermosensitive autolytic mutants during alcoholic fermentation

      Giovanna Giovani, Iolanda Rosi

      • Resumen

      págs. 19-24

      

    • A comparison of single oxidants versus advanced oxidation processes as chlorine-alternatives for wild blueberry processing (Vaccinium angustifolium)

      kristi M. Crowe, Alfred A. Bushway, Rodney J. Bushway, Katherine Davis Dentici, Russell A. Hazen

      • Resumen

      págs. 25-31

      

    • Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria

      Beatriz Rojo Bezares, Yolanda Sáenz Domínguez, Myriam Zarazaga Chamorro, Carmen Torres Manrique, Fernanda Ruiz Larrea

      • Resumen

      págs. 32-36

      

    • Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production

      M. Hatzikamari, M. Yiangou, N. Tzanetakis, E. Litopoulou Tzanetaki

      • Resumen

      págs. 37-43

      

    • Assessment of measurement uncertainty for quantitative methods of analysis: Comparative assessment of the precision (uncertainty) of bacterial colony counts

      Basil Jarvis, Alan J. Hedges, Janet E. L. Corry

      • Resumen

      págs. 44-51

      

    • Occurrence and persistence of Listeria spp. in the environment of ewe and cow's milk cheese dairies in Portugal unveiled by an integrated analysis of identification, typing and spatial�temporal mapping along production cycle

      Lélia Chambel, Manuela Sol, Isabel Fernandes, Manuela Barbosa, Isabel Zilhao, Berlamino Barata, Suzanne Jordan, Stefano Perni, Gilbert Shama, Andreia Adriao, Leonor Faleiro, Teresa Requena Rolanía, Carmen Peláez Antolín, Peter W. Andrew, Rogério Tenreiro

      • Resumen

      págs. 52-63

      

    • Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods

      Isabel Fernández-Segovia, Isabel Escriche Roberto, Ana Fuentes López, Juan Antonio Serra Belenguer

      • Resumen

      págs. 64-72

      

    • Application of pulsed-field gel electrophoresis to characterise and trace the prevalence of Enterobacter sakazakii in an infant formula processing facility

      N.R. Mullane, P. Whyte, P.G. Wall, T. Quinn, Seamus Fanning

      • Resumen

      págs. 73-81

      

    • Genetic diversity of Enterococcus faecium isolated from Bryndza cheese

      D. Jurkovic, L. Krizkova, M. Sojka, M. Takacova, R. Dusinsky, J. Krajcovic, Patrick Vandamme, Marc Vancanneyt

      • Resumen

      págs. 82-87

      

    • Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

      I. Leguérinel, I. Spegagne, O. Couvert, L. Coroller, Pierre Mafart

      • Resumen

      págs. 88-95

      

    • Phage-resistant mutants of Lactobacillus delbrueckii may have functional properties that differ from those of parent strains

      Gabriel Vinderola, Mariángeles Briggiler Marcó, Daniela M. Guglielmotti, Gabriela Perdigón, Giorgio Giraffa, Jorge Reinheimer, Andrea Quiberoni

      • Resumen

      págs. 96-102

      

    • Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough

      María José Hernández López, Claudia Pallotti, Pasqual Andreu, Jaime Aguilera, José Antonio Prieto, Francisca Rández Gil

      • Resumen

      págs. 103-110

      

    • seven-year survey of Campylobacter contamination in meat at different production stages in Belgium

      Y. Ghafir, B. China, K. Dierick, L. de Zutter, G. Daube

      • Resumen

      págs. 111-120

      

    • Prevalence and numbers of coliphages and Campylobacter jejuni bacteriophages in New Zealand foods

      An-Chi Tsuei, Gwyneth V. Carey-Smith, J. Andrew Hudson, Craig Billington, Jack A. Heinemann

      • Resumen

      págs. 121-125

      

    • Application of Single Strand Conformation Polymorphism � PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

      M. Saubusse, L. Millet, C. Delbès, C. Callon, M. C. Montel

      • Resumen

      págs. 126-135

      

    • Modelling the bacterial survival/death interface induced by high pressure processing

      Shigenobu Koseki, Kazutaka Yamamoto

      • Resumen

      págs. 136-143

      

    • Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids

      Antonio Morata Barrado, Carmen González, José Antonio Suárez Lepe

      • Resumen

      págs. 144-152

      

    • New approach to the fungal decontamination of wheat used for wheat sprouts: Effects of aminolevulinic acid

      Zivile Luksiene, Honorata Danilcenko, Zivile Taraseviciene, Zilvinas Anusevicius, Audrone Maroziene, Henrikas Nivinskas

      • Resumen

      págs. 153-158

      

    • Environmental influences on exopolysaccharide formation in Lactobacillus reuteri ATCC 55730

      Emma Arskold, Malin Svensson, Halfdan Grage, Stefan Roos, Peter Radström, Ed W.J. van Niel

      • Resumen

      págs. 159-167

      

    • Occurrence and antibiotic susceptibility of Helicobacter pullorum from broiler chickens and commercial laying hens in Italy

      R.G. Zanoni, M. Rossi, D. Giacomucci, V. Sanguinetti, G. Manfreda

      • Resumen

      págs. 168-173

      

    • Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

      E.R. Farnworth, I. Mainville, M.P. Desjardins, N. Gardner, Ismail Fliss, C. Champagne

      • Resumen

      págs. 174-181

      

  • Short Communications

    • Production in food of 1,3-pentadiene and styrene by Trichoderma species

      S.E. Pinches, P. Apps

      • Resumen

      págs. 182-185

      

    • Cultural condition affecting the growth and production of ß-galactosidase by Bifidobacterium longum CCRC 15708 in a jar fermenter

      C.A. Hsu, R.C. Yu, S.L. Lee, C.C. Chou

      • Resumen

      págs. 186-189

      

    • Identification and molecular characterization of Listeria monocytogenes isolated in raw milk in the region of Algiers (Algeria)

      Taha Mossadak Hamdi, Malek Naïm, Paul Martin, Christine Jacquet

      • Resumen

      págs. 190-193