Identification of Bacteria in Pasteurized Zucchini Purées Stored at Different Temperatures and Comparison with Those Found in Other Pasteurized Vegetable Purées

Applied and Environmental Microbiology

Volumn 67, Issue 10, 2001, Pages 4520-4530

  Guinebretiere, Marie Hélène ^a   Berge, Odile ^c   Normand, Philippe ^d   Morris, Cindy ^b   Carlin, Frédéric ^a   Nguyen The, Christophe ^a  

^a UNIVERSITY OF AVIGNON   (France)

^b INRA   (France)

^c IRFM   (France)

^d UNIVERSITÉ LYON 1   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; RNA 16S;

ARTICLE; BACILLUS; BACTERIUM IDENTIFICATION; CLASSIFICATION; COMPARATIVE STUDY; DNA SEQUENCE; FOOD HANDLING; FREEZING; GENETICS; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; MOLECULAR GENETICS; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION; SQUASH; VEGETABLE;

BACILLUS; BACTERIAL TYPING TECHNIQUES; CUCURBITA; DNA, BACTERIAL; FOOD HANDLING; HEAT; MOLECULAR SEQUENCE DATA; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION; REFRIGERATION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; VEGETABLES;

EID: 0035489193     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.67.10.4520-4530.2001     Document Type: Article

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