Food Microbiology

Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ —Nigerian food condiment
pp. 469-474(6)
Authors: Omafuvbe B.O.; Shonukan O.O.; Abiose S.H.

Megaplasmid encoding novel sugar utilizing phenotypes, pediocin production and immunity in Pediococcus acidilactici C20
pp. 475-483(9)
Authors: Halami P.M.; Ramesh A.; Chandrashekar A.

Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity
pp. 485-493(9)
Authors: Masana M.O.; Baranyi J.

The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process
pp. 495-504(10)
Authors: Gill C.O.; Bryant J.

Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams
pp. 505-512(8)
Authors: Losantos A.; Sanabria C.; Cornejo I.; Carrascosa A.V.

Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider
pp. 513-519(7)
Authors: Claisse O.; Lonvaud-Funel A.

The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces
pp. 521-533(13)
Authors: Han Y.; Sherman D.M.; Linton R.H.; Nielsen S.S.; Nelson P.E.

Distribution and ecology of Clostridium botulinum in fish and aquatic environments of a tropical region
pp. 535-541(7)
Authors: Lalitha K.V.; Gopakumar K.

Common PFGE patterns in antibiotic-resistant Enterococcus faecalis from humans and cheeses
pp. 543-551(9)
Authors: Bertrand X.; Mulin B.; Viel J.F.; Thouverez M.; Talon D.

Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain)
pp. 553-562(10)
Authors: Esteve-Zarzoso B.; Gostíncar A.; Bobet R.; Uruburu F.; Querol A.

Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
pp. 563-570(8)
Authors: Larrouture C.; Ardaillon V.; Pépin M.; Montel M.C.