Uracil as an index of lactic acid bacteria contamination of tomato products

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 2, 2005, Pages 349-355

  Hidalgo, Alyssa ^a   Pompei, Carlo ^a   Galli, Antoniette ^a   Cazzola, Sara ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Lactic acid bacteria; Microbial contamination; Molds; Tomato; Tomato products; Uracil; Uridine; Yeasts

Indexed keywords

URACIL; URIDINE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EVALUATION; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FRUIT RIPENING; HEAT TREATMENT; INDUSTRIAL HYGIENE; INOCULATION; LACTIC ACID BACTERIUM; MICROBIAL CONTAMINATION; MICROORGANISM DETECTION; NONHUMAN; QUALITY CONTROL; SYNTHESIS; THERMOSTABILITY; TOMATO; YEAST;

DRUG STABILITY; FOOD MICROBIOLOGY; HEAT; LACTOBACILLUS; LEUCONOSTOC; LYCOPERSICON ESCULENTUM; PEDIOCOCCUS; URACIL; URIDINE;

BACTERIA (MICROORGANISMS); LYCOPERSICON ESCULENTUM;

EID: 12344326104     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0486489     Document Type: Article

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