Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants

Applied and Environmental Microbiology

Volumn 69, Issue 1, 2003, Pages 130-138

  Dogan, Belgin ^a   Boor, Kathryn J ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CONTAMINATION; DEGRADATION; ENZYMES; PROCESSING;

GENETIC DIVERSITY; MILK COMPONENTS;

DAIRY PRODUCTS;

BACTERIAL ENZYME; PHOSPHOLIPASE; PROTEINASE; TRIACYLGLYCEROL LIPASE;

BACTERIUM;

ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; CONTROLLED STUDY; DAIRY INDUSTRY; ENZYME ACTIVITY; FLAVOR; FOOD CONTAMINATION; FOOD SPOILAGE; GENETIC VARIABILITY; MILK; NONHUMAN; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS PUTIDA; RIBOTYPING; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS PUTIDA;

EID: 0037226692     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.1.130-138.2003     Document Type: Article

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