نتایج جستجو برای: brochothrix thermosphacta
تعداد نتایج: 112 فیلتر نتایج به سال:
Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this study were to evaluate the microbial diversity in beefsteaks before and after aerobic storage at 4...
AIMS The aim of the study was to assess the relationships between the remaining shelf-life (RSL) of cold-smoked salmon and various microbiological and physico-chemical parameters, using a multivariate data analysis in the form of stepwise forward multiple regression. METHODS AND RESULTS Thirteen batches of French cold-smoked salmon were analysed weekly during vacuum-packed storage at 5 degree...
The phylogenetic interrelationships of members of the genus Listeria were investigated by using reverse transcriptase sequencing of 16S rRNA. The sequence data indicate that at the intrageneric level the genus Listeria consists of the following two closely related but distinct lines of descent: (i) the Listeria monocytogenes group of species (including Listeria innocua, Listeria ivanovii, Liste...
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