Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products

Food Microbiology

Volumn 28, Issue 2, 2011, Pages 252-260

  Coton, M ^a   Denis, C ^a   Cadot, P ^a   Coton, E ^a  

^a ADRIA Normandie   (France)

Author keywords

Aerobic spore forming bacteria; Bacillus spp.; Biodiversity; Heat resistance; Surimi

Indexed keywords

BACTERIAL DNA; BACTERIAL RNA; RNA 16S;

ARTICLE; BACILLUS; BACTERIAL COUNT; BACTERIAL SPORE; BIODIVERSITY; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; PHYLOGENY; PRODUCT SAFETY; SEA FOOD; SPECIES DIFFERENCE;

BACILLUS; BIODIVERSITY; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DNA, BACTERIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; PHYLOGENY; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SEAFOOD; SPECIES SPECIFICITY; SPORES, BACTERIAL;

BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS SIMPLEX; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); SPOROSARCINA; SPOROSARCINA AQUIMARINA;

EID: 79651469213     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.017     Document Type: Article

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