FoodMicro 2004 - New Tools for Improving Microbial Food Safety and Quality - Biotechnology and Molecular Biology Approaches. Book of abstracts

Inhalt

• Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese

  Patrignani, F.; Vallicelli, M.; Lanciotti, R.; Guerzoni, M.E.; Holzapfel, W.H.

• Functional characteristics of lactic acid bacteria isolated from traditional Maasai fermented milk products in Kenya

  Mathara, J.M.; Schillinger, U.; Kutima, P.M.; Mbugua, S.K.; Holzapfel, W.H.

• Evaluation of the Aptitude of some probiotic strains, used as starters, for the production of fermented milks

  Patrignani, F.; Mathara, J.M.; Kutima, P.M.; Mbugua, S.K.; Lanciotti, R.; Holzapfel, W.H.

• Molecular monitoring of expression of ochratoxin A biosynthesis genes of Penicillium nordicum

  S. 175

  Geisen, Rolf; Karolewiez, A.; Bogs, C.

• Technological properties of predominant lactic acid bacteria isolated from indigenous fermented cows'-milk and yak-milk products from Sikkim in India

  S. 300

  Tamang, J.P.; Dewan, S.; Holzapfel, W.H.

• ICFM Working Party on culture media (WPCM). Workshop on medium monographs, Food Micro 2004

  S. 366

  Corry, J.E.L.; Curtis, G.D.W.; Baird, R.M.; Holzapfel, W.H.

• Identification and determination of some functional properties of lactic acid bacteria isolated from traditionally fermented vegetables of sikkim

  S. 383

  Schillinger, U.; Guigas, Claudia; Tamang, Y.P.; Franz, Charles M. A. P.; Gores, M.; Hucker, S.; Vogel, D.; Holzapfel, W.H.