Food Microbiology

The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation
pp. 407-415(9)
Authors: Liu C.-.H.; Hsu W.-.H.; Lee F.-.L.; Liao C.-.C.

Growth of Salmonella enteritidis (SE) in egg contents from hens vaccinated with an SE bacterin
pp. 417-426(10)
Authors: Holt P.S.; Stone H.D.; Gast R.K.; Porter Jr R.E.

The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth
pp. 427-440(14)
Authors: Vankerschaver K.; Willocx F.; Smout C.; Hendrickx M.; Tobback P.

Kinetics of acid toxicity in cultures of Xanthomonas campestris
pp. 441-446(6)
Authors: Esgalhado M.E.; Roseiro J.C.; Amaral Collaco M.T.

Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57
pp. 447-456(10)
Authors: Corsetti A.; Gobbetti M.; Smacchi E.

Bacterial populations associated with poultry processing in a South African abattoir
pp. 457-465(9)
Authors: Geornaras I.; de Jesus A.E.; van Zyl E.; von Holy A.

Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions
pp. 475-482(8)
Authors: Thornton R.J.; Rodriguez S.B.

Evaluation of lactic acid and monolaurin to control Listeria monocytogenes on Stracchino cheese
pp. 483-488(6)
Authors: Stecchini M.L.; Di Luch R.; Bortolussi G.; Del Torre M.

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model
pp. 489-499(11)
Authors: Montel M.-.C.; Reitz J.; Talon R.; Berdague J.-.L.; Rousset-Akrim S.

Erratum
pp. 501-502(2)

Index to Volume 13
pp. 503-506(4)