Food Microbiology

The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
pp. 241-250(10)
Authors: Rosenquist H.; Hansen Å.

Microbiology of Indian and Mestizo pozol fermentations
pp. 251-256(6)
Authors: Wacher C.; Cañas A.; Bárzana E.; Lappe P.; Ulloa M.; Owens J.D.

Microbiological control of wine. The application of epifluorescence microscopy method as a rapid technique
pp. 257-260(4)
Authors: Kopke C.; Cristovão A.; Prata A.M.; Silva Pereira C.; Figueiredo Marques J.J.; San Romão M.V.

Genotypic and phenotypic characteristics of Yersinia spp. isolates from food and man
pp. 261-267(7)
Authors: Filetici E.; Anastasio M.P.; Pourshaban M.; Fantasia M.

Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape juice
pp. 269-275(7)
Authors: Rajashekhara E.; Suresh E.R.; Ethiraj S.

The physicochemical surface characteristics of Lactobacillus casei
pp. 277-291(15)
Authors: Kiely L.J.; Olson N.F.

On the microbiology of Serra da Estrela cheese: geographical and chronological considerations
pp. 293-304(12)
Authors: Tavaria F.K.; Malcata F.X.

Direct enumeration of Escherichia coli and enteric bacteria in water, beverages and sprouts by 16S rRNA in situ hybridization
pp. 305-313(9)
Authors: Tortorello M.L.; Reineke K.F.

Use of nisin for inhibition of Alicyclobacillus acidoterrestris in acidic drinks
pp. 315-320(6)
Authors: Yamazaki K.; Murakami M.; Kawai Y.; Inoue N.; Matsuda T.

Enteropathogenicity markers in Escherichia coli strains isolated from soft white cheese and poultry in Rio de Janeiro, Brazil
pp. 321-328(8)
Authors: Gonzalez A.G.M.; Rosa A.C.P.; Andrade J.R.C.; Tibana A.

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C
pp. 329-340(12)
Authors: Samelis J.; Kakouri A.; Rementzis J.

Comparison and characterization of Lactobacillus amylovorus strains for lactic acid fermentation of food by-products
pp. 341-347(7)
Authors: Oda Y.; Ito M.; Kikuta Y.; Park B.S.; Tonomura K.

Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese
pp. 349-359(11)
Authors: Velázquez M.; Tatini S.R.; F e¸ J.M.