Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta

Microbial food spoilage is responsible for significant economic losses. Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. Its growth and metabolic activities during food storage result in the production of metabolites associated with off-odors. In t...

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Veröffentlicht in:	Food Microbiology 2019-08, Vol.81, p.22-31
Hauptverfasser:	Illikoud, Nassima, Rossero, Albert, Chauvet, Romain, Courcoux, Philippe, Pilet, Marie-France, Charrier, Thomas, Jaffrès, Emmanuel, Zagorec, Monique
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetoin Diacetyl Diversity Life Sciences Meat Off-odors rpoB species-specific PCR Seafood Spoilage
Online-Zugang:	Volltext
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