A biochemical protocol for the isolation and identification of current species of Vibrio in seafood

Journal of Applied Microbiology

Volumn 95, Issue 6, 2003, Pages 1277-1284

  Ottaviani, D ^a,b   Masini, L ^a   Bacchiocchi, S ^a  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELL UMBRIA E DELLE MARCHE   (Italy)

^b Ist Zooprofilattico Sperim dell'U   (Italy)

Author keywords

Alsina's scheme; Biochemical identification; Isolation; Seafood; Vibrio spp.

Indexed keywords

MEATS;

'CURRENT; ALSINUM SCHEME; BIOCHEMICAL IDENTIFICATION; BIOCHEMICAL METHODS; BIOCHEMICAL TESTS; ISOLATION; ISOLATION AND IDENTIFICATION; SEAFOOD; VIBRIO SPP; VIBRIO SPP.;

ALKALINITY;

CITRIC ACID; PEPTONE; SUCROSE; THIOSULFATE; WATER;

FOOD SAFETY; IDENTIFICATION METHOD; MICROBIOLOGY;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CLASSIFICATION; CULTURE MEDIUM; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; INCUBATION TIME; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; NONHUMAN; REPRODUCIBILITY; SEA FOOD; TEMPERATURE; VIBRIO;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; VIBRIO;

EID: 0345167123     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.02105.x     Document Type: Article

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