Effect of bacterial interactions on the spoilage of cold-smoked salmon

International Journal of Food Microbiology

Volumn 112, Issue 1, 2006, Pages 51-61

  Joffraud, Jean Jacques ^a   Cardinal, Mireille ^a   Cornet, Josiane ^a   Chasles, Jean Sébastien ^a   Léon, Sandrine ^a   Gigout, Frédérique ^a   Leroi, Françoise ^a  

^a IFREMER   (France)

Author keywords

Cold smoked salmon; Interaction; Microbial flora; Spoilage

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIUM; CARNOBACTERIUM MALTAROMATICUM; CELL DENSITY; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; FOOD SPOILAGE; LACTOBACILLUS SAKEI; NONHUMAN; PHOTOBACTERIUM PHOSPHOREUM; SALMON; SENSORY ANALYSIS; SERRATIA LIQUEFACIENS; VIBRIO;

ANIMALS; ANTIBIOSIS; BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BACTERIAL PHYSIOLOGY; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PRESERVATION; SALMON; SEAFOOD; SPECIES SPECIFICITY; TASTE; TIME FACTORS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM MALTAROMATICUM; LACTOBACILLUS SAKEI; PHOTOBACTERIUM PHOSPHOREUM; SERRATIA LIQUEFACIENS; VIBRIO SP.;

EID: 33749078952     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.05.014     Document Type: Article

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