Table of Contents | October-December 1998

REVIEW

     ♦ C. P. Kurtzman
        Yeast Systematics - from Phenotype to Genotype
        Food Technology and Biotechnology 36(4) 261-266 (1998)
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     ♦ Larry R. Beuchat
        Progress in Conventional Methods for Detection and
        Enumeration of Foodborne Yeasts
        Food Technology and Biotechnology 36(4) 267-272 (1998)
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     ♦ Tibor Deak
        Biodiversity of Yeasts in Main-made Environments
        Food Technology and Biotechnology 36(4) 279-283 (1998)
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     ♦ Graham H. Fleet
        Yeasts - What Reactions and Interactions Really Occur
        in Natural Habitats
        Food Technology and Biotechnology 36(4) 285-289 (1998)
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     ♦ Peter Biely, Lubomir Kremnicky
        Yeasts and their Enzyme Systems Degrading Cellulose,
        Hemicelluloses and Pectin
        Food Technology and Biotechnology 36(4) 305-312 (1998)
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     ♦ Danilo Porro, Bianca Maria Ranzi, Lilia Alberghino
        Development of a New Flow Cytometric Procedure for the
        Determination of Single-cell Growth Properties in
        Asynchronous Saccharomyces cerevisiae Populations
        Food Technology and Biotechnology 36(4) 325-332 (1998)
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ORIGINAL SCIENTIFIC PAPER

     ♦ Silvia Brizzio, Marta van Broock
        Characteristics of Wild Yeast Killer from Nahuel Huapi
        National Park (Patagonia, Argentina)
        Food Technology and Biotechnology 36(4) 273-278 (1998)
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     ♦ Martin Batič, Peter Raspor
        Uptake and Bioaccumulation of Cr(III) in Yeast
        Saccharomyces cerevisiae
        Food Technology and Biotechnology 36(4) 291-297 (1998)
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SCIENTIFIC NOTE

     ♦ I. Mannazzu, E. Guerra, R. Strabbioli, D. Pediconi, C. P. Berrie,
        F. Fatichenti
        Recovery from Vanadium Involves the Elimination of Cellular
        Structures in the Yeast Hansenula polymorpha
        Food Technology and Biotechnology 36(4) 299-303 (1998)
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     ♦ Lisa Granchi, Donatella Ganucci, Anna Messini, Daniele Rosellini,
        C. P. Berrie, Massimo Vincenzini
        Dynamics of Yeast Populations during the Early Stages of
        Natural Fermentations for the Production of Brunello di
        Montalcino Wines
        Food Technology and Biotechnology 36(4) 313-318 (1998)
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PROFESSIONAL PAPER

     ♦ Lorena Castellari, Vincenzo Tini, Carlo Zambonelli, Sandra Rainieri
        Oenological Properties of Cryotolerant and Thermotolerant
        Saccharomyces Strains
        Food Technology and Biotechnology 36(4) 319-323 (1998)
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