Food microbiology

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  Año 2000, Vol. 17, Número 5 (October)

  • Microbiological and biochemical changes in the traditional fermentation of soybean for `soy-daddawa' - Nigerian food condiment

    B. O. Omafuvbe, O. O. Shonukan

    págs. 469-474

    

  • Megaplasmid encoding novel sugar utilizing phenotypes, pediocin production and immunity in Pediococcus acidilactici C20

    P. M. Halami

    págs. 475-484

    

  • Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity

    M. O. Masana

    págs. 485-494

    

  • The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

    C. O. Gill, J. Bryant

    págs. 495-504

    

  • Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams

    C. Sanabria, A. Losantos

    págs. 505-512

    

  • Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider

    O. Claisse, A. Lonvaud-Funel

    págs. 513-520

    

  • The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

    Y. Han, D. M. Sherman

    págs. 521-534

    

  • Distribution and ecology of Clostridium botulinum in fish and aquatic environments of a tropical region

    K. Gopakumar, K. V. Lalitha

    págs. 535-542

    

  • Common PFGE patterns in antibiotic-resistant Enterococcus faecalis from humans and cheeses

    X. Bertrand

    págs. 543-552

    

  • Selection and molecular characterization of wine yeasts isolated from the `El Penedes' area (Spain)

    Braulio Esteve-Zarzoso

    págs. 553-562

    

  • Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

    V. Ardaillon, C. Larrouture

    págs. 563-570