Food microbiology

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  Año 2000, Vol. 17, Número 3 (June)

  • The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye

    H. Rosenquist

    págs. 241-250

    

  • Microbiology of Indian and Mestizo pozol fermentations

    E. Barzana, A. Canas, C. Wacher

    págs. 251-256

    

  • Microbiological control of wine. The application of epifluorescence microscopy method as a rapid technique

    C. Kopke, Artur Cristóvão

    págs. 257-260

    

  • Genotypic and phenotypic characteristics of Yersinia spp. isolates from food and man

    M. P. Anastasio, E. Filetici

    págs. 261-268

    

  • Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape juice

    E. Rajashekhara

    págs. 269-276

    

  • The physicochemical surface characteristics of Lactobacillus casei

    L. J. Kiely, N. F. Olson

    págs. 277-292

    

  • On the microbiology of Serra da Estrela cheese: geographical and chronological considerations

    F. K. Tavaria, Francisco Xavier Malcata

    págs. 293-304

    

  • Direct enumeration of Escherichia coli and enteric bacteria in water, beverages and sprouts by 16S rRNA in situ hybridization

    M. L. Tortorello

    págs. 305-314

    

  • Use of nisin for inhibition of Alicyclobacillus acidoterrestris in acidic drinks

    M. Murakami, K. Yamazaki

    págs. 315-320

    

  • Enteropathogenicity markers in Escherichia coli strains isolated from soft white cheese and poultry in Rio de Janeiro, Brazil

    Alice G. M. Gonzalez

    págs. 321-328

    

  • 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^o C

    A. Kakouri, J. Rementzis, J. Samelis

    págs. 329-340

    

  • Comparison and characterization of Lactobacillus amylovorus strains for lactic acid fermentation of food by-products

    Y. Kikuta, K. Tonomura, Y. Oda, M. Ito, B. S. Park

    págs. 341-348

    

  • Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese

    M. Velazquez, J. M. Feirtag, S. R. Tatini

    págs. 349-359