Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

Letters in Applied Microbiology

Volumn 30, Issue 6, 2000, Pages 437-442

  Leblanc, L ^a   Leroi, F ^b   Hartke, A ^a   Auffray, Y ^a  

^a UNIVERSITÉ DE CAEN   (France)

^b IFREMER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DIGITAL STORAGE; PHENOLS;

ANAEROBIOSIS; DIFFERENT TREATMENTS; LOWS-TEMPERATURES; PHENOL TREATMENT; SALT CONCENTRATION; SALT STRESSS; SENSITISATION; SHEWANELLA; SMOKED SALMON;

SODIUM CHLORIDE;

PHENOL; SODIUM CHLORIDE;

ANAEROBIC GROWTH; ARTICLE; BACTERIAL GROWTH; COLD SENSITIVITY; CONTROLLED STUDY; CRYOPRESERVATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD SPOILAGE; FOOD STORAGE; GROWTH REGULATION; LOW TEMPERATURE PROCEDURES; NONHUMAN; SALMON; SHEWANELLA PUTREFACIENS; SURVIVAL;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; PSEUDOMONAS; SHEWANELLA PUTREFACIENS;

EID: 0034098375     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.2000.00738.x     Document Type: Article

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