Quorum sensing and butanediol fermentation affect colonization and spoilage of carrot slices by Serratia plymuthica

International Journal of Food Microbiology

Volumn 134, Issue 1-2, 2009, Pages 63-69

  Wevers, Eva ^a   Moons, Pieter ^a   Van Houdt, Rob ^b   Lurquin, Ine ^a   Aertsen, Abram ^a   Michiels, Chris W ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b BELGIAN NUCLEAR RESEARCH CENTRE   (Belgium)

Author keywords

Butanediol fermentation; Carrot slice spoilage; Quorum sensing; Serratia

Indexed keywords

BUTANEDIOL; N ACYLHOMOSERINE LACTONE SYNTHASE; PROTEINASE; SYNTHETASE; UNCLASSIFIED DRUG;

AGAR MEDIUM; ARTICLE; BACTERIAL COLONIZATION; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM MUTANT; CARROT; CONTROLLED STUDY; ENZYME SYNTHESIS; FERMENTATION; FOOD CONTAMINATION; FOOD SPOILAGE; HYDROLYSIS; KITCHEN; NONHUMAN; PH; PHENOTYPE; QUORUM SENSING; SERRATIA PLYMUTHICA;

BUTYLENE GLYCOLS; COLONY COUNT, MICROBIAL; DAUCUS CAROTA; FERMENTATION; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; POLYGALACTURONASE; QUORUM SENSING; SERRATIA; TIME FACTORS;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; SERRATIA; SERRATIA PLYMUTHICA;

EID: 68749086080     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.017     Document Type: Article

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