Food microbiology

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  Año 2001, Vol. 18, Número 2 (April)

  • Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

    Carmen Herranz Sorribes, Pilar Casaus Lara, Sanghamitra Mukhopadhyay

    págs. 115-132

    

  • Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract

    B. Singh, M. R. Adams, B. Falahee

    págs. 133-140

    

  • Induction of a lag phase by chiller temperatures in Escherichia coli growing in broth or on pork

    G. G. Greer, C. O. Gill

    págs. 141-150

    

  • Microbiological, chemical and biochemical characteristics of `Tetilla' raw cows-milk cheese

    José Luis Rodríguez Otero, Juan Antonio Centeno Domínguez, Santiago Menéndez, R. Godínez

    págs. 151-158

    

  • Incidence of microbial flora in lettuce, meat and Spanish potato omelette from restaurants

    José Miguel Soriano del Castillo

    págs. 159-164

    

  • Purification and transpositional inactivation of Lacticin FS92, a broad-spectrum bacteriocin produced by Lactococcus lactis FS92

    Y. Mao, P. M. Muriana

    págs. 165-176

    

  • Occurrence of Listeria species in raw milk in farms on the outskirts of Mexico city

    C. Vazquez-Salinas

    págs. 177-182

    

  • Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

    A. Martinez-Rodriguez

    págs. 183-192

    

  • Elimination of Listeria monocytogenes and changes in physical and sensory qualities of a prepared meal following gamma irradiation

    D. M. Foley

    págs. 193-204

    

  • Evaluation of a commercial automated ELISA and PCR-method for rapid detection and identification of Campylobacter jejuni and C. coli in poultry products

    L. Lilja, M.-L. Hanninen

    págs. 205-210

    

  • Activity of bacterial lipases at chilling temperatures

    G. Balzer, P. Braun, K. Fehlhaber

    págs. 211-216

    

  • Monitoring the growth of Lactobacillus species during a rye flour fermentation

    M. R. A. Muller

    págs. 217-227