Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
about
Carnobacterium: positive and negative effects in the environment and in foodsIdentification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C.Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon.Primary metabolism in Lactobacillus sakei food isolates by proteomic analysisDifferentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphismOrigin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.Identification of Carnobacterium species by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region and species-specific PCRThe effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage.Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.High genetic diversity among strains of the unindustrialized lactic acid bacterium Carnobacterium maltaromaticum in dairy products as revealed by multilocus sequence typingEffect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C.The bacterial flora of vacuum-packed cold-smoked salmon stored at 7 degrees C, identified by direct 16S rRNA gene analysis and pure culture technique.Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage.Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters.Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations.Comparative genomics of Lactobacillus sakei with emphasis on strains from meat.Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon.Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A.Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method.Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes.Formation of histamine and biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning.Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood.Specific molecular detection of Carnobacterium piscicola SF668 in cold smoked salmon.rpoB-PCR amplified gene and temporal temperature gradient gel electrophoresis: a rapid tool to analyse bacterial strains representative of cold-smoked salmon microflora.Optimization of Growth and Bacteriocin Activity of the Food Bioprotective Carnobacterium divergens V41 in an Animal Origin Protein Free MediumMicrobiomes Associated With Foods From Plant and Animal Sources
P2860
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P2860
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
description
1998 nî lūn-bûn
@nan
1998年の論文
@ja
1998年学术文章
@wuu
1998年学术文章
@zh
1998年学术文章
@zh-cn
1998年学术文章
@zh-hans
1998年学术文章
@zh-my
1998年学术文章
@zh-sg
1998年學術文章
@yue
1998年學術文章
@zh-hant
name
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@en
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@nl
type
label
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@en
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@nl
prefLabel
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@en
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C.
@nl
P1476
Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C
@en
P2093
F Chevalier
J J Joffraud
P304
P356
10.1016/S0168-1605(97)00126-8
P577
1998-01-01T00:00:00Z