Characterization of Pseudomonas spp. associated with spoilage of gilt-head sea bream stored under various conditions

Applied and Environmental Microbiology

Volumn 68, Issue 1, 2002, Pages 65-72

  Tryfinopoulou, P ^a   Tsakalidou, E ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROPHORESIS; MICROORGANISMS; PACKAGING; PROTEINS;

POPULATION DYNAMICS;

MICROBIOLOGY;

BACTERIUM; FISH; POPULATION DYNAMICS;

ARTICLE; BACTERIUM ISOLATION; FISH; FLUORESCENCE; NONHUMAN; PHENOTYPE; POLYACRYLAMIDE GEL ELECTROPHORESIS; POPULATION DYNAMICS; PSEUDOMONAS; TEMPERATURE SENSITIVITY;

ANIMALS; BACTERIAL PROTEINS; BACTERIAL TYPING TECHNIQUES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD PRESERVATION; PERCIFORMES; PHENOTYPE; PSEUDOMONAS; TEMPERATURE;

ARCHOSARGUS RHOMBOIDALIS; BACTERIA (MICROORGANISMS); HYPEROGLYPHE POROSA; NEGIBACTERIA; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS FRAGI; PSEUDOMONAS LUNDENSIS; PSEUDOMONAS PUTIDA; SPARUS; SPARUS AURATA;

EID: 0036135126     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.1.65-72.2002     Document Type: Article

References (67)

1. The phylogeny of the genera Chryseomonas, Flavimonas and Pseudomonas supports synonymy of those three genera
2. The relationship of organisms of the genus Pseudomonas to the spoilage of meat, poultry and eggs
3. The classification of pseudomonads and other obligately aerobic Gram-negative bacteria from British pork sausage and ingredients
4. A non-autonomous differential equation to model bacterial growth
5. Pseudomonas fluorescens biovar V: Its resolution into distinct component groups and the relationship of these groups to other P. fluorescens biovars, to P. putida and to psychrotrophic pseudomonads associated with food spoilage
6. Taxonomy of aerobic marine eubacteria
7. Molecular methods for the detection and identification of Pseudomonas stutzeri in pure culture and environmental samples
8. Evolution in Pseudomonas fluorescens
9. Analysis of fluorescent pseudomonads based on 23S ribosomal DNA sequences
10. Identification of medically important Pseudomonas species using computerized methods
11. Characters of Gram-negative bacteria
12. Fresh and lightly preserved seafood
13. Medium for the selective enumeration of lactic acid bacteria from foods
14. Genotyping relationships and taxonomic localization of unclassified Pseudomonas and Pseudomonas-like strains by deoxyribonucleic acid: Ribosomal ribonucleic acid hybridization
15. Metabolic activities of pseudomonads in batch cultures in extract of minced lamb
16. Erdbeerbacillus (Bacterium fragi)
17. Activity of lysine decarboxylase as an aid in the identification of salmonellae and shigellae
18. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products
19. A study of the incidence of different fluorescent Pseudomonas species and biovars in the microflora of fresh and spoiled meat and fish, raw milk, cheese, soil and water
20. The microflora of fresh and spoiled sardines (Sardinapilchardus) caught in Adriatic (Mediterranean) Sea and stored in ice
21. Microbiological spoilage of fish and fish products
22. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus)
23. Rapid method for distinction of Gram-negative and Gram-positive bacteria
24. New approaches in genome analysis by pulse-field gel electrophoresis: Application to the analysis of Pseudomonas species
25. Rapid genotyping of pseudomonads by using low-molecular-weight RNA profiles
26. The taxonomic significance of fermentative versus oxidative metabolism of carbohydrates by various gram-negative bacteria
27. Classification of the organisms important in dairy products
28. Phenotypic and genotypic characterization of phenanthrene-degrading fluorescent Pseudomonas biovars
29. Recent changes in the classification of pseudomonads: An overview
30. Two simple media for the demonstration of pyocyanin and fluorescin
31. Chemical and sensory changes associated with microbial flora of Mediterranean Boque (Boops boops) stored aerobically at 0, 3, 7, and 10°C
32. Identification of Pseudomonas pyocyanea by oxidase reaction
33. Pseudomonas as spoilage agents in poultry: Observations concerning strains isolated at different stages and during storage
34. Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8-7.0), water activity (0.97-1.00) and temperature (7-25)
35. Histamine fish poisoning revisited
36. PCR-based preparation of 23S rRNA-targeted group-specific polynucleotide probes
37. Deoxyribonucleic acid base composition in the genus Pseudomonas
38. A rapid, simple method for staining bacterial flagella
39. A selective medium for the rapid isolation of Pseudomonas associated with poultry meat spoilage
40. Numerical taxonomy of psychrotrophic pseudomonads
41. Phenotypically based taxonomy of psychrotrophic Pseudomonas isolated from spoiled meat, water and soil
42. Pseudomonas lundensis, a new bacterial species isolated from meat
43. Index of bacterial and yeast nomeclatural changes published in the International Journal of Systematic Bacteriology since the 1980 Approved Lists of Bacterial Names (1 January 1980 to 1 January 1985)
44. The physiology of microbial spoilage of foods
45. Glucose the key substrate in the microbiological changes occurring in meat and certain meat products
46. Genus I. Pseudomonas
47. Introduction to the family Pseudomonadaceae
48. Human- and animal-pathogenic Pseudomonads
49. Nucleic acid homologies in the genus Pseudomonas
50. Analysis of electrophoretic whole-organism protein fingerprints. Chemical methods
51. Species of Pseudomonas obtained at 7° C and 30° C during aerobic storage and lamb carcasses
52. A study of Pseudomonas fluorescens biovars using the Automated Microbiology Identification System (AMBIS)
53. A numerical taxonomic study of Pseudomonas strains from spoiled meat
54. A simple method for the detection of lipolytic activity of microorganisms and some observations on the substrates
55. Rapid identification of environmental isolates of Pseudomonas aeruginosa, P.fluorescens and P.putida by SDS-PAGE analysis of whole-cell protein patterns
56. The microbiology of chill-stored meat
57. The aerobic pseudomonads: A taxonomic study
58. Grouping of plant-pathogenic and some other Pseudomonas spp. by using cellular fatty acid profiles
59. Classification of the spoilage flora of fish, with special reference to Shewanella putrefaciens
60. The differentiation of Pseudomonas from other Gram-negative bacteria on the basis of arginine metabolism
61. Similarities of genome deoxyribonucleic acids ofpseudomonas strains isolated from meat
62. Grouping of Pseudomonads by SDS-PAGE of whole-cell proteins
63. Protein electrophoresis and classification
64. Towards an improved classification of Pseudomonas
65. Interactions between proteolytic and non-proteolytic Pseudomonas fluorescens affect protein degradation in a model community
66. Phylogeny of the genus Pseudomonas: Intrageneric structure reconstructed from the nucleotide sequences of gyrB and rpoD genes