1LABCC: Final Program

[Eng-Leong_Foo_MIRCEN-KI]

   **************************************************
   *  1st LACTIC ACID BACTERIA COMPUTER CONFERENCE  *
   *              (1 May to 30 June)                *
   **************************************************

Organized by the Lactic Acid Bacteria Electronic Network (LABnet)

in cooperation with
    * UNESCO Microbial Resources Center, Stockholm
    * Department of Bacteriology, Karolinska Institute, Stockholm

Sponsored by:  Biofocus Foundation, Stockholm

How to participate in 1LABCC:
     Join the list LACTACID
     To subscribe to LACTACID, address your email to
     listserv at searn.sunet.se and send the message:
     SUBSCRIBE LACTACID <YOUR NAME>

Programme:

3 May   *  Eng-Leong Foo (Sweden)
           Guidelines for participation at 1LABCC
        *  Gokhan Kavas (Turkiye)
           Bacteriophage problems in starter cultures
10 May  *  Alan T. Bakalinsky (U.S.A.)
           Fermentation increases the antimutagenicity of milk
        *  Jose Martins (Brazil)
           Lactic acid fermentations of meat in Brazil
17 May  *  Daniele Atlan et al (France)
           The proteolytic system of lactobacilli
        *  Rosa Luchese (Brazil)
           Use of lactic acid bacteria to prevent meat spoilage.
24 May  *  Cem Karagozlu (Turkiye)
           Lactic Acid Fermented Milk Products in Turkiye
31 May  *  Lucio Alberto Forti Antunes (Brazil)
           Acceleration of maturation of prato cheese
        *  O.P Kuipers et al (Netherlands)
           Biosynthesis and protein engineering of nisin
7 June  *  Remy Cachon and Charles Divies (France)
           Difference of behaviour between free and immobolized
           lactic acid bacteria
        *  Sergi Ferrer (Spain)
           Malolactic fermentation in wines in Spain
14 June *  Michael Heaton & Francis C Neuhaus (U.S.A.)
           The significance of secondary cell wall polymers in Gram-
           positive organisms:  Lactobacillus casei as a model
           system for the study of D-alanyl-Lipoteichoic acid
           biosynthesis and function
        *  Bob Brackett (U.S.A.)
           Use of lactic acid bacteria as biological inhibitors
           of psychrotropic pathogens in cooked foods.


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