Food Preservatives

Physiology
Benzoate- and Salicylate-Tolerant Strains of Escherichia coli K-12 Lose Antibiotic Resistance during Laboratory Evolution
Kaitlin E. Creamer, Frederick S. Ditmars, Preston J. Basting, Karina S. Kunka, Issam N. Hamdallah, Sean P. Bush, Zachary Scott, Amanda He, Stephanie R. Penix, Alexandra S. Gonzales, Elizabeth K. Eder, Dominic W. Camperchioli, Adama Berndt, Michelle W. Clark, Kerry A. Rouhier, Joan L. Slonczewski
Food Microbiology
Glutamate Decarboxylase-Mediated Nisin Resistance in Listeria monocytogenes
Máire Begley, Paul D. Cotter, Colin Hill, R. Paul Ross
Food Microbiology
Influence of Fatty Acid Precursors, Including Food Preservatives, on the Growth and Fatty Acid Composition of Listeria monocytogenes at 37 and 10°C
Mudcharee Julotok, Atul K. Singh, Craig Gatto, Brian J. Wilkinson
Physiology
Synergistic Effects of the Lactobacillus acidophilus Surface Layer and Nisin on Bacterial Growth
Mariano Prado-Acosta, Sandra M. Ruzal, Mariana C. Allievi, María Mercedes Palomino, Carmen Sanchez Rivas
Food Microbiology
Potential Applicability of Chymotrypsin-Susceptible Microcin J25 Derivatives to Food Preservation
María Fernanda Pomares, Raúl A. Salomón, Olga Pavlova, Konstantin Severinov, Ricardo Farías, Paula A. Vincent
Food Microbiology
Modeling the Growth/No-Growth Boundaries of Postprocessing Listeria monocytogenes Contamination on Frankfurters and Bologna Treated with Lactic Acid
Yohan Yoon, Patricia A. Kendall, Keith E. Belk, John A. Scanga, Gary C. Smith, John N. Sofos
Mycology
The Weak-Acid Preservative Sorbic Acid Is Decarboxylated and Detoxified by a Phenylacrylic Acid Decarboxylase, PadA1, in the Spoilage Mold Aspergillus niger
Andrew Plumridge, Malcolm Stratford, Kenneth C. Lowe, David B. Archer
Mycology
Decarboxylation of Sorbic Acid by Spoilage Yeasts Is Associated with the PAD1 Gene
Malcolm Stratford, Andrew Plumridge, David B. Archer
PHYSIOLOGY AND BIOTECHNOLOGY
The SPI1 Gene, Encoding a Glycosylphosphatidylinositol-Anchored Cell Wall Protein, Plays a Prominent Role in the Development of Yeast Resistance to Lipophilic Weak-Acid Food Preservatives
T. Simões, N. P. Mira, A. R. Fernandes, Isabel Sá-Correia
Food Microbiology
Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate
Pedro A. Chacon, Parthiban Muthukumarasamy, Richard A. Holley

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