Food Microbiology

Rock, paper, scissors
pp. 1-1(1)
Author: Batt C.

Discrimination ofBrettanomyces/Dekkera yeast isolates from wine by using various DNA finger-printing methods
pp. 3-14(12)
Authors: Mitrakul C.M.; Henick-Kling T.; Egli C.M.

The microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) Sea and stored in ice
pp. 15-28(14)
Authors: Gennari M.; Tomaselli S.; Cotrona V.

Use of surface-smear bacteria for inhibition ofListeria monocytogenes on the rind of smear cheese
pp. 29-36(8)
Authors: Carminati D.; Neviani E.; Ottogalli G.; Giraffa G.

Sourdough-type bread from waste bread crumb
pp. 37-43(7)
Authors: Gélinas P.; McKinnon C.M.; Pelletier M.

Intracellular concentration of exogenous glycerol inSaccharomyces cerevisiae provides for improved leavening of frozen sweet doughs
pp. 45-51(7)
Authors: Myers D.K.; Attfield P.V.

Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage
pp. 53-61(9)
Authors: Han Y.; Guentert A.M.; Smith R.S.; Linton R.H.; Nelson P.E.

The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese
pp. 63-73(11)
Authors: Welthagen J.J.; Viljoen B.C.

Inactivation ofEscherichia coli O157:H7 by combinations of GRAS chemicals and temperature
pp. 75-82(8)
Authors: Venkitanarayanan K.S.; Zhao T.; Doyle M.P.

Differences in thermotolerance of variousEscherichia coli O157:H7 strains in a salami matrix
pp. 83-91(9)
Authors: Duffy G.; Riordan D.C.R.; Sheridan J.J.; Eblen B.S.; Whiting R.C.; Blair I.S.; McDowell D.A.

Inhibition ofListeria monocytogenes andStaphylococcus aureus by enterocin CCM 4231 in milk products
pp. 93-99(7)
Authors: Lauková A.; Czikková S.; Dobránsky T.; Burdová O.

ERRATUM
pp. 101-101(1)