Food Technology and Biotechnology CODEN: FTBRFDUDC: 664:57:66 ISSN 1330-9862 Vol. 43 Contents, Author and Subject Index ZAGREB CROATIA 2005 Food Technol. Biotechnol. Zagreb, January–Dece mber 2005 CONTENTS ORIGINAL SCIENTIFIC PAPERS Ljiljana V. Mojovi} and Goran N. Jovanovi} Development of a Microbiosensor Based on Fish Chromatophores Immobilized on Ferromagnetic Gelatin Beads (1) 1 Dalia Denapaite, Andrea Paravi} Radi~evi}, Branka ^ajavec, Iain Hunter, Daslav Hranueli and John Cullum Persistence of the Chromosome End Regions at Low Copy Number in Mutant Strains of Streptomyces rimosus and Streptomyces lividans (1) 9 Hesham M. A. El-Komy Coimmobilization of Azospirillum lipoferum and Bacillus megaterium for Successful Phosphorus and Nitrogen Nutrition of Wheat Plants (1) 19 Hai-Min Chen, Li Zheng and Xiao-Jun Yan The Preparation and Bioactivity Research of Agaro-Oligosaccharides (1) 29 Isil Seyis and Nilufer Aksoz Xylanase Production from Trichoderma harzianum 1073 D3 with Alternative Carbon and Nitrogen Sources (1) 37 Chrissanthy Papadopoulou, Kalliopi Soulti and Ioannis G. Roussis Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus, Escherichia coli and Candida albicans (1) 41 Irena Budi}-Leto, Tomislav Lovri}, Ivan Pezo and Jasenka Gajdo{ Kljusuri} Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babi} Grape Variety (1) 47 Birna Guðbjörnsdóttir, Hjörleifur Einarsson and Guðjón Thorkelsson Microbial Adhesion to Processing Lines for Fish Fillets and Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes (1) 55 Anamarija [tafa, Ivan-Kre{imir Svetec and Zoran Zgaga Inactivation of the SGS1 and EXO1 Genes Synergistically Stimulates Plasmid Integration in Yeast (2) 103 Gaetano Castaldo, John Crosby and Paul F. Long Exploring Protein Interactions on a Minimal Type II Polyketide Synthase Using a Yeast Two-Hybrid System (2) 109 Svetlana V. Kamzolova, Igor G. Morgunov, Andreas Aurich, Oksana A. Perevoznikova, Nadezda V. Shishkanova, Ulrich Stottmeister and Tatiana V. Finogenova Lipase Secretion and Citric Acid Production in Yarrowia lipolytica Yeast Grown on Animal and Vegetable Fat (2) 113 Maria Feligini, Silvia Frati, Vlatka Cubric Curik, Ada Brambilla, Pietro Parma, Ino Curik, Gian Franco Greppi and Giuseppe Enne Caprine a s1 -Casein Polymorphism: Characterisation of A, B, E and F Variants by Means of Various Biochemical and Molecular Techniques (2) 123 Abdulhameed Sabu, G. Shegal Kiran and Ashok Pandey Purification and Characterization of Tannin Acyl Hydrolase from Aspergillus niger ATCC 16620 . . (2) 133 Barbara Lah, Brigita @inko, Mojca Narat and Romana Marin{ek-Logar Monitoring of Genotoxicity in Drinking Water Using in vitro Comet Assay and Ames Test (2) 139 Agnes Weiss, Konrad Johann Domig and Wolfgang Kneifel Comparison of Selective Media for the Enumeration of Probiotic Enterococci from Animal Feed. . . (2) 147 Marija Kurin~i~, Ingrid Berce, Tina Zorman and Sonja Smole Mo`ina The Prevalence of Multiple Antibiotic Resistance in Campylobacter spp. From Retail Poultry Meat . . (2) 157 Svetoslav Dimitrov Todorov and Leon Milner Theodore Dicks Effect of Growth Medium on Bacteriocin Production by Lactobacillus plantarum ST194BZ, a Strain Isolated from Boza (2) 165 420 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) Nurcan Deirmenciolu, Duygu Gửỗmen, Ayhan Dadelen and Fatih Dadelen Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food (2) 175 Dirk Margosch, Maximilian Moravek, Michael G. Gọnzle, Erwin Mọrtlbauer, Rudi F. Vogel and Matthias A. Ehrmann Effect of High Pressure and Heat on Bacterial Toxins (3) 211 Zsolt Zalỏn, Edina Nộmeth, gnes Barỏth and Anna Halỏsz Influence of Growth Medium on Hydrogen Peroxide and Bacteriocin Production of Lactobacillus Strains (3) 219 Olga M. Tsivileva, Alexei N. Pankratov, Valentina E. Nikitina and Lidiya V. Garibova Effect of Media Components on the Mycelial Film Formation in Submerged Culture of Lentinus edodes (Shiitake) (3) 227 Mohammad Altaf, Basa Janakiram Naveena and Gopal Reddy Screening of Inexpensive Nitrogen Sources for Production of L(+) Lactic Acid from Starch by Amylolytic Lactobacillus amylophilus GV6 in Single Step Fermentation (3) 235 Xiang-Yang Ge and Wei-Guo Zhang A Shortcut to the Production of High Ethanol Concentration from Jerusalem Artichoke Tubers . . (3) 241 Lina Jakubauskiene and Grazina Juodeikiene The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method (3) 247 Leyla Aỗýk, Ayhan Temiz, Ayten ầelebi, Sevim Arslan and Remziye Yýlmaz Protein Patterns and Plasmid Profiles of the Bacterial Strains Isolated from a Poultry Slaughterhouse in Ankara, Turkey (3) 255 Júzsef Farkas, ẫva Andrỏssy and Katalin Polyỏk-Fehộr Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation (3) 263 Jasenka Piljac, Sanja Martinez, Lidija Valek, Tamara Stip~evi} and Karin Kova~evi} Gani} A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines (3) 271 Pawel Satora and Tadeusz Tuszynski Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation (3) 277 Alagarsamy Sumantha, Chandran Sandhya, George Szakacs, Carlos R. Soccol and Ashok Pandey Production and Partial Purification of a Neutral Metalloprotease by Fungal Mixed Substrate Fermentation (4) 313 Vasilis Panagiotis Valdramidis, Kristel Bernaerts, Jan Frans Van Impe and Annemie Helena Geeraerd An Alternative Approach to Non-Log-Linear Thermal Microbial Inactivation: Modelling the Number of Log Cycles Reduction with Respect to Temperature (4) 321 Mustafa Kemal Sezgintỹrk, Tỹge Gửktu and Erhan Dinỗkaya Detection of Benzoic Acid by an Amperometric Inhibitor Biosensor Based on Mushroom Tissue Homogenate (4) 329 @ivilở Luk{ienở, Dalia Pe~iulytở, Sigita Jurkoniene and Romualdas Puras Inactivation of Possible Fungal Food Contaminants by Photosensitization (4) 335 Nilay Kandemir, Ahmet Yemeniciolu, ầidem Mecitolu, Zehra Seda Elmacý, Alper Arslanolu, Yekta Gửksungur and Taner Baysal Production of Antimicrobial Films by Incorporation of Partially Purified Lysozyme into Biodegradable Films of Crude Exopolysaccharides Obtained from Aureobasidium pullulans Fermentation (4) 343 Ioannis G. Roussis, Ioannis Lambropoulos and Kalliopi Soulti Scavenging Capacities of Some Wines and Wine Phenolic Extracts (4) 351 Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin and Yonghua Zheng Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit (4) 359 Vele Te{evi}, Ninoslav Niki}evi}, Anka Jovanovi}, Dejan Djokovi}, Ljubodrag Vujisi}, Ivan Vu~kovi} and Mirjana Boni} Volatile Components from Old Plum Brandies (4) 367 421 Food Technol. Biotechnol. 43 (14) 419435 (2005) PRELIMINARY COMMUNICATIONS Helena Abramovi~ and Veronika Abram Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil (1) 63 Hrvoje Lepedu{, Marko Jozi}, Ivna [tolfa, Nikola Pavi~i}, Branimir K. Hackenberger and Vera Cesar Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments (1) 71 Mar Vilanova, Isabelle Masneuf-Pomarède and Denis Dubourdieu Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño (1) 79 Gaye Öngen, Sayit Sarg i · n, Derya Tetik and Timur Köse Hot Air Drying of Green Table Olives (2) 181 Damir Kapetanovi}, Bo`idar Kurtovi} and Emin Teskered`i} Differences in Bacterial Population in Rainbow Trout (Oncorhynchus mykiss Walbum) Fry after Transfer from Incubator to Pools (2) 189 Begoña Delgado, Paula M. Periago, Raquel Conesa, Alfredo Palop and Pablo S. Fernández Use of Frequency Distribution Functions to Establish Safe Conditions in Relation to the Foodborne Pathogen Bacillus cereus (2) 195 Pei-Jing Yu and Cheng-Chun Chou Factors Affecting the Growth and Production of Milk-Clotting Enzyme by Amylomyces rouxii in Rice Liquid Medium (3) 283 Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri and Milena Sinigaglia Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles (3) 289 Zahra Lamzira, Abdeslam Asehraou, Dulce Brito, Manuella Oliveira, Mohamed Faid and Cidalia Peres Reducing the Bloater Spoilage during Lactic Fermentation of Moroccan Green Olives (4) 373 Davorka Breljak, Andreja Ambriovi}-Ristov, Sanja Kapitanovi}, Tamara ^a~ev and Jelka Gabrilovac Comparison of Three RT-PCR Based Methods for Relative Quantification of mRNA (4) 379 SCIENTIFIC NOTES Lydia Adour, Catherine Couriol and Abdeltif Amrane Differentiation Between Amino Acids Used as Carbon and Energy Sources During Growth of Geotrichum candidum Geo17 (1) 85 Maria Feligini, Ivan Bonizzi, Vlatka Cubric Curik, Pietro Parma, Gian Franco Greppi and Giuseppe Enne Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial DNA Templates as Biomarkers (1) 91 Zhonggao Jiao, Jiechao Liu and Sixin Wang Antioxidant Activities of Total Pigment Extract from Blackberries (1) 97 Pieter A. Gouws and Ilse Liedemann Evaluation of Diagnostic PCR for the Detection of Listeria monocytogenes in Food Products (2) 201 Minna Kahala, Maarit Mäki, Anne Lehtovaara, Juha-Matti Tapanainen and Vesa Joutsjoki Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters (2) 207 Agnes Weiss, Hans Peter Lettner, Walter Kramer, Helmut Karl Mayer and Wolfgang Kneifel Molecular Methods Used for the Identification of Potentially Probiotic Lactobacillus reuteri Strains . . (3) 295 Malda Maija Toma, Jekabs Raipulis, Inta Kalnina and Reinis Rutkis Does Probiotic Yeast Act as Antigenotoxin? (3) 301 Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai and Zhengyu Jin Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi (3) 307 Ioannis G. Roussis, Kalliopi Soulti and Panagiotis Tzimas Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids (4) 389 422 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) Alison M. Knox, Bennie C. Viljoen and Analie Lourens-Hattingh Inhibition of Brevibacterium linens by Probiotics from Dairy Products (4) 393 Jarmila Vytøasová, Iveta Zachová, Libor ^ervenka, Jana [tìpánková and Marcela Pejchalová Non-Specific Reactions during Immunomagnetic Separation of Listeria (4) 397 REVIEWS Enej Ku{~er, Peter Raspor and Hrvoje Petkovi} Rational Design of Polyketide Natural Products (4) 403 @ivilë Luk{ienë New Approach to Inactivation of Harmful and Pathogenic Microorganisms by Photosensitization. . (4) 411 423 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) AUTHOR INDEX Abram, Veronika (1) 63 Abramovi~, Helena (1) 63 Aỗýk, Leyla (3) 255 Adour, Lydia (1) 85 Aksoz, Nilufer (1) 37 Altaf, Mohammad (3) 235 Altieri, Clelia (3) 289 Amato, Daniela D (3) 289 Ambriovi}-Ristov, Andreja (4) 379 Amrane, Abdeltif (1) 85 Andrỏssy, ẫva (3) 263 Arslan, Sevim (3) 255 Arslanolu,Alper (4) 343 Asehraou, Abdeslam (4) 373 Aurich, Andreas (2) 113 Barỏth, gnes (3) 219 Baysal, Taner (4) 343 Berce, Ingrid (2) 157 Bernaerts, Kristel (4) 321 Bevilacqua, Antonio (3) 289 Boni}, Mirjana (4) 367 Bonizzi, Ivan (1) 91 Brambilla, Ada (2) 123 Breljak, Davorka (4) 379 Brito, Dulce (4) 373 Budi}-Leto, Irena (1) 47 Cai, Weihui (3) 307 Campaniello, Daniela (3) 289 Castaldo, Gaetano (2) 109 ầelebi, Ayten (3) 255 Cesar, Vera (1) 71 Chen, Hai-Min (1) 29 Chou, Cheng-Chun (3) 283 Conesa, Raquel (2) 195 Corbo, Maria Rosaria (3) 289 Couriol, Catherine (1) 85 Crosby, John (2) 109 Cubric Curik, Vlatka (1,2)91,123 Cullum, John (1) 9 Curik, Ino (2) 123 ^a~ev, Tamara (4) 379 ^ajavec, Branka (1) 9 ^ervenka, Libor (4) 397 Dadelen, Ayhan (2) 175 Dadelen, Fatih (2) 175 Deirmenciolu,Nurcan (2) 175 Delgado, Begoủa (2) 195 Denapaite, Dalia (1) 9 Dicks, Leon Milner Theodore (2) 165 Dinỗkaya, Erhan (4) 329 Djokovi}, Dejan (4) 367 Domig, Konrad Johann (2) 147 Duan, Xuewu (4) 359 Dubourdieu, Denis (1) 79 Ehrmann, Matthias A. (3) 211 Einarsson, Hjửrleifur (1) 55 El-Komy, Hesham M. A. (1) 19 Elmac i ã , Zehra Seda (4) 343 Enne, Giuseppe (1,2)91,123 Faid, Mohamed (4) 373 Farkas, Júzsef (3) 263 Feligini, Maria (1,2)91,123 Fernỏndez, Pablo S. (2) 195 Finogenova, Tatiana V. (2) 113 Frati, Silvia (2) 123 Gabrilovac, Jelka (4) 379 Gajdo{ Kljusuri}, Jasenka (1) 47 Gọnzle, Michael G. (3) 211 Garibova, Lidiya V (3) 227 Ge, Xiang-Yang (3) 241 Geeraerd, Annemie Helena (4) 321 Gửỗmen, Duygu (2) 175 Gửksungur, Yekta (4) 343 Gửktu, Tỹge (4) 329 Gouws, Pieter A (2) 201 Greppi, Gian Franco (1,2)91,123 Gubjửrnsdúttir, Birna (1) 55 Hackenberger, Branimir K (1) 71 Halỏsz, Anna (3) 219 Hao, Kai (3) 307 Hranueli, Daslav (1) 9 Hunter, Iain (1) 9 Impe, Jan Frans Van (4) 321 Jakubauskiene, Lina (3) 247 Jiang, Yueming (4) 359 Jiao, Zhonggao (1) 97 Jin, Zhengyu (3) 307 Joutsjoki, Vesa (2) 207 Jovanovi}, Anka (4) 367 Jovanovi}, Goran N. (1) 1 Jozi}, Marko (1) 71 Juodeikiene, Grazina (3) 247 Jurkoniene, Sigita (4) 335 Kahala, Minna (2) 207 Kalnina, Inta (3) 301 Kamzolova, Svetlana V. (2) 113 Kandemir, Nilay (4) 343 Kapetanovi}, Damir (2) 189 Kapitanovi}, Sanja (4) 379 Kiran, G. Shegal (2) 133 Kneifel, Wolfgang (2,3)147,295 Knox, Alison M. (4) 393 Kửse, Timur (2) 181 Kova~evi} Gani}, Karin (3) 271 Kramer, Walter (3) 295 424 Food Technol. Biotechnol. 43 (14) 419435 (2005) Kurin~i~, Marija (2) 157 Kurtovi}, Bo`idar (2) 189 Ku{~er, Enej (4) 403 Lah, Barbara (2) 139 Lambropoulos, Ioannis (4) 351 Lamzira, Zahra (4) 373 Lehtovaara, Anne (2) 207 Lepedu{, Hrvoje (1) 71 Lettner, Hans Peter (3) 295 Li, Yuebiao (4) 359 Liedemann, Ilse (2) 201 Lin, Wenbin (4) 359 Liu, Hai (4) 359 Liu, Jiechao (1) 97 Long, Paul F. (2) 109 Lourens-Hattingh, Analie (4) 393 Lovri}, Tomislav (1) 47 Luk{ienë, @ivilë (4)335,411 Mäki, Maarit (2) 207 Margosch, Dirk (3) 211 Marin{ek-Logar, Romana (2) 139 Martinez, Sanja (3) 271 Märtlbauer, Erwin (3) 211 Masneuf-Pomarède, Isabelle (1) 79 Mayer, Helmut Karl (3) 295 Mecitoðlu, Çiðdem (4) 343 Mojovi}, Ljiljana V. (1) 1 Moravek, Maximilian (3) 211 Morgunov, Igor G. (2) 113 Narat, Mojca (2) 139 Naveena, Basa Janakiram (3) 235 Németh, Edina (3) 219 Niki}evi}, Ninoslav (4) 367 Nikitina, Valentina E. (3) 227 Oliveira, Manuella (4) 373 Öngen, Gaye (2) 181 Palop, Alfredo (2) 195 Pandey, Ashok (2,4)133,313 Pankratov, Alexei N. (3) 227 Papadopoulou, Chrissanthy (1) 41 Paravi} Radi~evi}, Andrea (1) 9 Parma, Pietro (1,2)91,123 Pavi~i}, Nikola (1) 71 Pe~iulytë, Dalia (4) 335 Pejchalová, Marcela (4) 397 Peng, Chifang (3) 307 Peres, Cidalia (4) 373 Perevoznikova, Oksana A (2) 113 Periago, Paula M. (2) 195 Petkovi}, Hrvoje (4) 403 Pezo, Ivan (1) 47 Piljac, Jasenka (3) 271 Polyák-Fehér, Katalin (3) 263 Puras, Romualdas (4) 335 Raipulis, Jekabs (3) 301 Raspor, Peter (4) 403 Reddy, Gopal (3) 235 Roussis, Ioannis G. (1,4) Rutkis, Reinis (3) 301 Sabu, Abdulhameed (2) 133 Sandhya, Chandran (4) 313 Sargýn, Sayit (2) 181 Satora, Pawel (3) 277 Seyis, Isil (1) 37 Sezgintürk, Mustafa Kemal (4) 329 Shishkanova, Nadezda V. (2) 113 Sinigaglia, Milena (3) 289 Smole Mo`ina, Sonja (2) 157 Soccol, Carlos R. (4) 313 Soulti, Kalliopi (1,4) Stip~evi}, Tamara (3) 271 Stottmeister, Ulrich (2) 113 Su, Xingguo (4) 359 Sumantha, Alagarsamy (4) 313 Svetec, Ivan-Kre{imir (2) 103 Szakacs, George (4) 313 [tafa, Anamarija (2) 103 [tìpánková, Jana (4) 397 [tolfa, Ivna (1) 71 Tapanainen, Juha-Matti (2) 207 Temiz, Ayhan (3) 255 Teskered`i}, Emin (2) 189 Te{evi}, Vele (4) 367 Tetik, Derya (2) 181 Thorkelsson, Guðjón (1) 55 Todorov, Svetoslav Dimitrov (2) 165 Toma, Malda Maija (3) 301 Tsivileva, Olga M. (3) 227 Tuszynski, Tadeusz (3) 277 Tzimas, Panagiotis (4) 389 Valdramidis,Vasilis Panagiotis (4) 321 Valek,Lidija (3) 271 Vilanova, Mar (1) 79 Viljoen, Bennie C. (4) 393 Vogel, Rudi F. (3) 211 Vu~kovi}, Ivan (4) 367 Vujisi}, Ljubodrag (4) 367 Vytøasová, Jarmila (4) 397 Wang, Sixin (1) 97 Weiss, Agnes (2,3)147,295 Xu, Chuanlai (3) 307 Yan, Xiao-Jun (1) 29 Yemenicioðlu,Ahmet (4) 343 Yýlmaz,Remziye (3) 255 Yu, Pei-Jing (3) 283 Zachová, Iveta (4) 397 Zalán, Zsolt (3) 219 Zgaga, Zoran (2) 103 Zhang, Wei-Guo (3) 241 Zheng, Li (1) 29 Zheng, Yonghua (4) 359 Zorman, Tina (2) 157 @inko, Brigita (2) 139 425 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) 41,351,389 41,351,389 SUBJECT INDEX A a-glucosidase inhibitory activity of agaro-oligosaccharides prepared by acid hydrolysis, 29 a s1 -casein polymorphism in goat milk, 123 characterisation by electrophoresis, RP-HPLC and real-time PCR, 123 acid hydrolysis of agar, for bioactive agaro-oligosaccharides prepa - ration, 29 Acremonium strictum inactivation by photosensitization, 335 mechanism of inactivation, 411 adhesion of L. monocytogenes and Gram-negative bacteria to processing lines for fish fillets and cooked shrimp, 55 adulteration detection of, in Mozzarella cheese using mitochon - drial DNA templates as biomarkers, 91 agaro-oligosaccharides preparation by acid hydrolysis, 29 orthogonal matrix method for optimization of its preparation, 29 antioxidant activities of, 29 a-glucosidase inhibitory activities of, 29 agro-industrial residues utilization in enzyme production by solid-state fermentation, 313 aklanonic acid biosynthetic pathway, 109 Albariño wine oenological and sensorial characteristics of, 79 influence of S. cerevisiae strains on, 79 Alternaria alternata inactivation by photosensitization, 335 mechanism of inactivation, 411 Ames test for genotoxicity detection in drinking water samples, 139 aminopeptidase N use of 3 RT-PCR based methods for relative quan - tification of mRNA for, 379 Amylomyces rouxii growth and production of milk-clotting enzyme by, in rice liquid medium, 283 animal feed probiotic enterococci in, 147 anthocyanins in phenolic extracts from Greek wines, 351 scavenging capacities of, 351 antibiotic resistance in Campylobacter spp. from retail poultry meat, 157 detection by phenotypic procedures and molecular methods, 157 antibiotics rational design of polyketide natural products, 403 doxorubicin biosynthetic pathway, 109 antigenotoxicity of probiotic yeast Saccharomyces boulardii, 301 obtained by SOS chromotest, 301 antimicrobial activity of red and white wine phenolic extracts, 41 of bacteriocin produced by Lactobacillus plantarum, 165, 219 of thymol and cymene against Bacillus cereus, 195 antimicrobial films production by incorporation of lysozyme into crude exopolysaccharides from Aureobasidium pullulans, 343 as biodegradable coatings for fruits and vegetables, 343 antioxidant activity of agaro-oligosaccharides prepared by acid hydro - lysis, 29 of total pigment extract from blackberries, 97 against lipid peroxidation, 97 against scavenging capacities towards superoxide anion radicals, hydroxyl radicals and nitrite, 97 of Croatian wines, determined by Folin-Ciocalteau test and potentiometric titration, 271 of Greek wines, determined by Folin-Ciocalteau test and HPLC-DAD, 351 of Muscat wine, determined by Folin-Ciocalteau test and HPLC-DAD, 389 aroma components detected by GC/MS in old plum brandies, 367 in wines, 271, 351, 389 aromatic polyketides structural model for protein interactions that can account for biosynthesis on a type II polyketide synthase in Streptomyces peucetius, 109 Arthrobacter spp. in non-specific reactions during immunomagnetic separation of Listeria spp., 397 Aspergillus niger solid-state fermentation of, 133 purification and characterization of tannin acyl hydrolase from, 133 exoinulinase-hyperproducing strain, 241 in simultaneous saccharification and fermentation of Jerusalem artichoke with S. cerevisiae, 241 Aspergillus oryzae production and partial purification of neutral metalloprotease by, 313 solid-state fermentation by, 313 ATP, ADP and AMP concentration in relation to pericarp browning of longan fruit, 359 effect of exposure of longan fruit to pure oxygen on, 359 Aureobasidium pullulans crude exopolysaccharides from, for production of antimicrobial films, 343 426 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) Azospirillum lipoferum phosphate solubilization by, 19 the effect on phosphorus and nitrogen nutrition of wheat plants by, 19 B Babi} wine dynamics of polyphenol extraction during traditional and advanced maceration, 47 Bacillus cereus the validity of frequency distributions to efficiently describe the inactivation of, 195 influence of thymol and cymene on inactivation and growth of, 195 reactivity of pressurized supernatant of toxigenic B. cereus in enzyme immunoassays, 213 inhibition by bacteriocin producing Lactobacillus strains, 165, 219 Bacillus megaterium phosphate solubilization by, 19 the effect on phosphorus and nitrogen nutrition of wheat plants by, 19 bacterial toxins effect of high pressure and heat on, 211 bacteriocin production by Lactobacillus plantarum, 165, 219 effect of growth medium on its production, 165, 219 baker’s yeast as nitrogen source for lactic acid production by Lactobacillus amylophilus, 235 Bella di Cerignola table olives microbial characterization of, processed according to Spanish and natural styles, 289 benzoic acid detection by amperometric inhibitor biosensor based on mushroom tissue homogenate, 329 Bifidobacterium lactis inhibition of Brevibacterium linens from blue cheeses by, 393 bile esculin azide agar enumeration protocol for enterococci based on, 147 bioactivity of agar o-oligosaccharides pr epared by acid hydr olysis, 29 biodiversity of yeasts during plum Wegierka Zwykla spontane - ous fermentation, 277 biofilm formation on stainless steel surfaces of seafood processing lines, 55 biomarkers bovine-specific mitochondrial DNA templates for detection of adulteration of Mozzarella cheese, 91 biosensors microbiosensor for the detection of microbial and environmental toxins, 1 amperometric inhibitor biosensor for the detection of benzoic acid, 329 biosynthetic engineering rational design of polyketide natural products, 403 on the erythromycin and rapamycin biosynthetic gene clusters, 403 blackberries antioxidant activity of total pigment extract from, 97 bloater spoilage reducing during lactic fermentation of Moroccan green olives, 373 blue cheese inhibition of Brevibacterium linens from blue cheeses by probiotic bacteria, 393 boza bacteriocin production by Lactobacillus plantarum ST194BZ, isolated from, 165 Brevibacterium linens from blue cheeses, 393 inhibition of, by probiotic bacteria Lactobacillus rhamnosus and Bifidobacterium lactis, 393 browning of longan fruit skin, 359 effect of pure oxygen on, 359 C Camelina sativa oil physico-chemical properties of, 63 composition of, 63 stability of, 63 Camembert cheese assimilation of amino acids during growth of Geotrichum candidum,85 Campylobacter species isolated from poultry slaughterhouse, 255 characterization by morphological, biochemical and physiological tests, 255 plasmid profiles of, 255 whole-cell protein pattern of, 255 isolation of termotolerant Campylobacter strains from poultry meat, 157 phenotypic and genotypic identification of, 157 antibiotic resistance of, 157 Candida albicans inhibition by red and white wine phenolic extracts, 41 Candida pulcherrima strains in the spontaneous fermentation of crushed Wegierka Zwykla plum, 277 Capra hircus caprine a s1 -casein polymorphism in goat milk, 123 cheese detection of Mozzarella cheese adulteration using mitochondrial DNA templates as biomarkers, 91 assimilation of amino acids during growth of Geotrichum candidum,85 inhibition of Brevibacterium linens from blue cheeses by probiotic bacteria, 393 chromatophore as microbiosensors for toxin detection, 1 immobilized on ferromagnetic gelatine beads, 1 ciprofloxacin resistance in Campylobacter spp. from retail poultry meat, 157 detection by PCR, 157 427 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) detection by mismatch amplification mutation as - say (MAMA), 157 citric acid production by Yarrowia lipolytica grown on animal and vegeta - ble fat, 113 Citrus unshiu fruit (mandarin) cold storage of, 71 peroxidase activity of, 71 hot water dip (HWD) pre-treatment of, 71 Clark-type oxygen electrode amperometric inhibitor biosensor prepared by im - mobilizing mushroom tissue homogenate on, 329 coimmobilization of Azospirillum lipoferum and Bacillus megaterium for phosphorus and nitrogen nutrition of wheat plants, 19 comet assay for genotoxicity detection in drinking water sam - ples, 139 with human Caco2 and HepG2 cells, 139 competitive RT-PCR used for relative quantification of mRNA for aminopeptidase N on promyeloid HL-60 cell line, 379 comparison with semi-quantitative and real-time RT-PCR, 379 Cordon Bleu examination of its microbiological safety, as chilled semi-prepared meal, by gamma irradiation, 263 cytotoxicity of the supernatant of toxigenic B. cereus after pres- sure treatment, 211 D dehydration of green table olives, 181 diagnostic PCR for detection of Listeria monocytogenes in food prod - ucts, 201 double-strand break model for genetic recombination in yeast, 103 douchi prepared by fermentation at different temperatures for variable time, 307 sensory characteristics of, 307 doxorubicin biosynthetic pathway from Streptomyces peucetius, 109 protein interactions that form the »minimal« type II polyketide synthase in its production, 109 drinking water monitoring of genotoxicity by comet assay and Ames test, 139 drying of green table olives, 181 E echolocation method in quality evaluation of ring-shaped rolls, 247 enumeration protocol for probiotic enterococci in animal feeds, 147 enzyme immunoassays (EIAs) effect of pressurization on the reactivity of heat-stable enterotoxin of E. coli in, 211 reactivity of pressurized staphylococcal enterotoxins in, 211 reactivity of pressurized supernatant of toxigenic B. cereus in, 211 erythromycin biosynthetic engineering on its biosynthetic gene cluster, 403 polyketide backbone structural modification(s) into the starter unit derived portion of, 403 Escherichia coli inhibition by red and white wine phenolic extracts, 41 inhibition by bacteriocin producing Lactobacillus strains, 165, 219 as model microorganism in non-log-linear thermal microbial inactivation, 321 in modelling the number of log cycles reduction with respect to temperature, 321 essential oils influence of thymol and cymene on inactivation and growth of Bacillus cereus, 195 ethanol production from Jerusalem artichoke, with S. cerevisiae and Aspergillus niger, 241 ethyl esters detected by GC/MS in old plum brandies, 367 EXO1 genes inactivation stimulates plasmid integration in yeast, 103 exopolysaccharides from Aureobasidium pullulans, 343 F fatty acids composition in Camelina sativa oil, 63 omega-3 fatty acids, 63 ferromagnetic gelatin beads fish chromatophores immobilized on, 1 flavanols in phenolic extracts from Greek wines, 351 scavenging capacities of, 351 Folin-Ciocalteau test for determination of antioxidant activity of Croatian wines, 271 for determination of antioxidant activity of Greek wines, 351 food additives benzoic acid detection by amperometric inhibitor biosensor, 329 food safety the validity of frequency distributions to efficiently describe the inactivation of B. cereus, 195 effect of high pressur e and heat on bacterial toxins, 211 of chilled semi-prepared meals by gamma irradia - tion, 263 428 Food Technol. Biotechnol. 43 (1¿4) 419–435 (2005) [...]... (GC/MS) analysis of aroma components in old plum brandies, 367 gene targeting double-strand break model for genetic recombination in yeast, 103 genotoxicity of drinking water, 139 monitoring of, by in vitro comet assay and Ames test, 139 evaluation by SOS chromotest, 301 Geotrichum candidum growth on peptones and lactate, 85 use of amino acids as carbon source and as a nitrogen source, 85 gluten protein fractions... lipoferum and Bacillus megaterium on its phosphorus and nitrogen nutrition, 19 whole-cell protein pattern of Salmonella, Campylobacter and Staphylococcus species isolated from poultry slaughterhouse, 255 wine antimicrobial activity of its phenolic extracts, 41 dynamics of polyphenol extraction during traditional and advanced maceration, 47 influence of S cerevisiae strains on composition and sensorial... identification by PCR and PFGE, 207 linalool inhibition of the decrease of, in Muscat wine by phenolic acids, 389 lipase secretion by Yarrowia lipolytica grown on animal and vegetable fat, 113 lipid peroxidation antioxidant activity of blackberries against, 97 in longan fruit membrane and effect of pure oxygen on, 359 Listeria monocytogenes adhesion to processing lines for fish fillets and cooked shrimp,... by phenotypic procedures and molecular methods, 157 Muscat wine inhibition of the decrease of linalool in, by phenolic acids, 389 mutant strains of Streptomyces rimosus and Streptomyces lividans, 9 yeast DNA-repair mutants, 103 mycelial film formation in submerged culture of Lentinus edodes (shiitake), 227 N natural antimicrobials influence of thymol and cymene on inactivation and growth of Bacillus... fungal food contaminants by, 335, 411 photoactive dyes for, 411 light sources for, 411 the role of the oxygen, 411 mechanism of microbial inactivation, 411 pigment extract from blackberries, 97 432 antioxidant activity against lipid peroxidation and scavenging effect, 97 plasmid integration stimulated by double-strand break on the plasmid in yeast, 103 stimulated by inactivation of the SGS1 and EXO1... characterization by morphological, biochemical and physiological tests, 255 plasmid profiles of, 255 whole-cell protein pattern of, 255 scavenging effect of total pigment extract from blackberries, 97 towards superoxide anion radicals, hydroxyl radicals and nitrite, 97 of phenolic extracts from Greek wines on hydroxyl radicals, superoxide radicals and singlet oxygen, 351 seafood processing hygienic design, 55... fermentation of tarhana when tarhana herb was used as additive, 175 Leuconostoc and Lactococcus strains identification by PCR and PFGE, 207 effect of growth medium on hydrogen peroxide production by, 219 isolated from table olives, processed according to Spanish and natural style, 289 Lactobacillus strains identification by PCR and PFGE, 295 as starter cultures for the production of green table olives according... of, 79 phenolic content and antioxidant activity of wines, 271, 351, 389 scavenging activity of, 351 inhibition of the decrease of linalool in Muscat wine by phenolic acids, 389 X xylanase production on wastes, by Trichoderma harzianum, 37 435 Food Technol Biotechnol 43 (1¿4) 419–435 (2005) Y Yarrowia lipolytica lipase secretion and citric acid production by, 113 growth on animal and vegetable fat, 113... by, 113 growth on animal and vegetable fat, 113 yeast inactivation of SGS1 and EXO1 genes stimulates plasmid integration in, 103 influence on composition and sensorial properties of Albariño wine, 79 lipase secretion and citric acid production by Yarrowia lipolytica, 113 assimilation of amino acids during growth of Geotrichum candidum, 85 monitoring during fermentation of tarhana when tarhana herb was... Spanish and natural styles, 289 omega-3 fatty acids in Camelina sativa oil, 63 orthogonal matrix method for optimization of agaro-oligosaccharides preparation, 29 oxidative stability of Camelina sativa oil, at different storage conditions, 63 P pathogens inhibition by red and white wine phenolic extracts, 41 inhibition by bacteriocin produced by Lactobacillus plantarum, 165, 219 influence of thymol and . Food Technology and Biotechnology CODEN: FTBRFDUDC: 664:57:66 ISSN 1330-9862 Vol. 43 Contents, Author and Subject Index ZAGREB CROATIA 2005 Food Technol. Biotechnol. Zagreb,. Characterisation of A, B, E and F Variants by Means of Various Biochemical and Molecular Techniques (2) 123 Abdulhameed Sabu, G. Shegal Kiran and Ashok Pandey Purification and Characterization of. Zwykla Spontaneous Fermentation (3) 277 Alagarsamy Sumantha, Chandran Sandhya, George Szakacs, Carlos R. Soccol and Ashok Pandey Production and Partial Purification of a Neutral Metalloprotease by