Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups

Food Microbiology

Volumn 23, Issue 8, 2006, Pages 797-802

  Russo, F ^a   Ercolini, D ^a   Mauriello, G ^a   Villani, F ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

B. thermosphacta; Bacterial interaction; Meat spoilage

Indexed keywords

BACTERIAL DNA; RIBOSOME DNA;

AGAR GEL ELECTROPHORESIS; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CLASSIFICATION; FOOD CONTROL; FOOD PRESERVATION; GRAM POSITIVE ASPOROGENOUS ROD-SHAPED BACTERIA; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; MEAT; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; POLYMERASE CHAIN REACTION; TIME;

ANTIBIOSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; DNA, RIBOSOMAL; ELECTROPHORESIS, AGAR GEL; FOOD MICROBIOLOGY; FOOD PRESERVATION; GRAM-POSITIVE RODS; LACTOBACILLUS; MEAT; POLYMERASE CHAIN REACTION; TIME FACTORS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 33745748880     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.02.004     Document Type: Article

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