Microbiologie, aliments, nutrition: the journal of the International College Alexandre Tessier

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  Año 1994, Vol. 12, Número 1

  • Microbiology of parmesan cheese

    pág. 1

    

  • The sourdough microflora evolution of soluble carbohydrates during the sourdough fermentation

    pág. 9

    

  • Cell wall sugars from strains used as starters for dairy products

    pág. 17

    

  • Characterization of yeasts microflora from the inner part of some typical cheeses

    pág. 23

    

  • Induction of plasmid loss in Lactococcus lactis under acidic environments

    pág. 31

    

  • Thermal death kinetics of Bacillus stearothermophilus subsp. calidolactis in buffalo milk preserved by lactoperoxidase system

    pág. 37

    

  • Growth yield of Enterococcus faecalis for lactic starter cultures

    pág. 43

    

  • Comparative study of M17 media for enumeration of Streptococcus salivarius subsp. thermophilus in fermented milks

    pág. 49

    

  • Differentiation of two Spanish goat cheeses from bio-chemical parameters using linear discriminant analysis

    pág. 53

    

  • Utilization of soymilk galactosaccharides by lactobacilli

    pág. 61

    

  • Profile of free amino acids in soymilk, buffalo skimmilk and dahi like product prepared from their blends

    pág. 67

    

  • Incidence of Salmonella on broiler carcasses and livers in a poultry slaughterhouse - Impact of processing procedures on the contamination

    pág. 75

    

  • Pre-formed diarrhoeal enterotoxin of Bacillus cereus in a cold drink: an unusual mechanism of foodborne disease

    pág. 87

    

  • Behaviour of probiotic bacterial strains in the presence of bile and bile salts

    pág. 93

    

  • Rumen microflora and genetic manipulations

    pág. 99