Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Liu, Fang ^a   Wang, Daoying ^a   Du, Lihui ^b   Zhu, Yongzhi ^a   Xu, Weimin ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

16S ribosome ribonucleic acid; Denaturing gradient gel electrophoresis; Preservation; Spoilage bacteria; Water boiled salted duck

Indexed keywords

SODIUM CHLORIDE;

AGAR GEL ELECTROPHORESIS; ANIMAL; ARTICLE; BACTERIAL COUNT; DUCK; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HEAT; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; TIME; PROCEDURES;

ANIMALS; COLONY COUNT, MICROBIAL; DUCKS; ELECTROPHORESIS, AGAR GEL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HOT TEMPERATURE; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; SODIUM CHLORIDE; TIME FACTORS;

BACTERIA (MICROORGANISMS); COBETIA; EXIGUOBACTERIUM SP.; HALOMONAS; MACROCOCCUS CASEOLYTICUS; STAPHYLOCOCCUS SAPROPHYTICUS; WEISSELLA; WEISSELLA CONFUSA; WEISSELLA PARAMESENTEROIDES;

EID: 77956107897     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01644.x     Document Type: Article

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