Lactobacillus alimentarius: A specific spoilage organism in marinated herring

International Journal of Food Microbiology

Volumn 64, Issue 3, 2001, Pages 355-360

  Lyhs, Ulrike ^a   Korkeala, Hannu ^a   Vandamme, Peter ^b   Björkroth, Johanna ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Herring; Lactobacillus alimentarius; Spoilage

Indexed keywords

RESTRICTION ENDONUCLEASE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FISH; FOOD PRESERVATION; FOOD STORAGE; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; NONHUMAN; RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

ANIMALS; BACTERIAL PROTEINS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FISHES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; PHENOTYPE; RIBOTYPING; RNA, RIBOSOMAL, 16S;

CLUPEA HARENGUS; LACTOBACILLUS ALIMENTARIUS;

EID: 0035916978     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00486-4     Document Type: Article

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