International journal of food microbiology

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  Año 2005, Vol. 105, Número 2

  • Intracellular physiological events of yeast Rhodotorula glutinis during storage at +4 °C

    Jean-Yves Leveau, Marielle Bouix, Pierre Gourdon, Joëlle Reitz, Anne-Claire Gabier

    págs. 97-109

    

  • Degradation of aflatoxin B₁ by cell-free extracts of Rhodococcus erythropolis and Mycobacterium fluoranthenivorans sp. nov. DSM44556^T

    P.A. Addo, O.D. Teniola, P.S. Steyn, J.F. Alberts, W.H. Holzapfel, K.-D. Jany, W.H. van Zyl, I.M. Brost, P. Färber

    págs. 111-117

    

  • Isolation and characterisation of a Lactobacillus helveticus ITG LH1 peptidase-rich sub-proteome

    J. Léonil, M. Piot, V. Gagnaire, M. A. Manso

    págs. 119-129

    

  • Vacuolar H⁺-ATPase and plasma membrane H⁺-ATPase contribute to the tolerance against high-pressure carbon dioxide treatment in Saccharomyces cerevisiae

    Ryogo Hirata, Taisuke Watanabe, Soichi Furukawa, Katsuhiko Kitamoto, Akira Takatsuki, Hirokazu Ogihara, Makari Yamasaki

    págs. 131-137

    

  • Resistance of hepatitis A virus in mussels subjected to different domestic cookings

    Laura Toti, Luciana Croci, Dario De Medici, Simona Di Pasquale

    págs. 139-144

    

  • Prevalence and diversity of Clostridium botulinum types A, B, E and F in honey produced in the Nordic countries

    Miia Lindström, Kirsi Hautamäki, Satu Puoskari, Mari Nevas, Hannu Korkeala

    págs. 145-151

    

  • Use of pulsed-field gel electrophoresis to characterize the genetic diversity and clonal persistence of Salmonella senftenberg in mussel processing facilities

    Ernesto Liébana Criado, Jaime Martínez Urtaza

    págs. 153-163

    

  • Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation

    Chris W. Michiels, Ann M.J. Diels, Jan De Taeye

    págs. 165-175

    

  • Stochastic modelling of individual cell growth using flow chamber microscopy images

    Moe Razaz, József Baranyi, András Ballagi, Anders Elfwing, Zoltán Kutalik

    págs. 177-190

    

  • Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production

    Patricia Neysens, Luc De Vuyst

    págs. 191-202

    

  • Phenotypic and genotypic comparisons reveal a broad distribution and heterogeneity of hemolysin BL genes among Bacillus cereus isolates

    Watanalai Panbangred, Suwicha Thaenthanee, Amy C. Lee Wong

    págs. 203-212

    

  • Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil

    Inayara C.A. Lacerda, Rose L. Miranda, Beatriz M. Borelli, Alvaro C. Nunes, Regina M.D. Nardi, Marc-André Lachance, Carlos A. Rosa

    págs. 213-219

    

  • A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard¿product pairings

    John Sumner, Tom Ross, Ian Jenson, Andrew Pointon

    págs. 221-232

    

  • A survey of glycosidase activities of commercial wine strains of Oenococcus oeni

    Vladimir Jiranek, Antonio Grimaldi, Eveline Bartowsky

    págs. 233-244

    

  • Development and application of oligonucleotide probes for in situ detection of thermotolerant Campylobacter in chicken faecal and liver samples

    Roger Stephan, Michael W. Schmid, Angelika Lehner, Karl-Heinz Schleifer, Harald Meier

    págs. 245-255

    

  • Predictive modelling of growth and measurement of enzymatic synthesis and activity by a cocktail of selected Enterobacteriaceae and Aeromonas hydrophila

    J.P. Sutherland, P. Braun

    págs. 257-266

    

  • Prevalence of pigs infected by Salmonella Typhimurium at slaughter after an enterocolitis outbreak

    Ana T. Tavechio, Celso J.B. Oliveira, Francisco J. Domingues, Luiz F.O.S. Carvalho, Sueli A. Fernandes

    págs. 267-271

    

  • Erratum to ¿Numbers and strains of lactobacilli in some probiotic products¿ [Int. J. Food Microbiol. 97 (2004) 147¿156]

    Jean Paul Vernoux, Micheline Gueguen, Valérie Coeuret

    pág. 273

    

  • Professor David A.A. Mossel

    págs. 275-277

    

  • Calendar

    págs. 279-280