Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 77-83

  Doulgeraki, Agapi I ^a,b   Paramithiotis, Spiros ^a   Nychas, George John E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

DNA degradation; Enterobacteriaceae; Meat; PFGE; SDS PAGE

Indexed keywords

BACTERIAL DNA; CARBON DIOXIDE; NITROGEN; OXYGEN;

ARTICLE; BACTERIUM ISOLATE; BEEF; CITROBACTER FREUNDII; CONTROLLED STUDY; DNA DETERMINATION; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD STORAGE; HAFNIA ALVEI; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SERRATIA LIQUEFACIENS; SERRATIA PROTEAMACULANS; SPECIES DIVERSITY;

ATMOSPHERE; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PACKAGING; MEAT; OILS, VOLATILE; ORIGANUM; PROTEOME; RESTRICTION MAPPING; SEQUENCE ANALYSIS, DNA;

CITROBACTER FREUNDII; ENTEROBACTERIACEAE; HAFNIA ALVEI; ORIGANUM; PROTEUS VULGARIS; SERRATIA LIQUEFACIENS; SERRATIA PROTEAMACULANS;

EID: 79951549664     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.030     Document Type: Article

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