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

The microbial quality and safety of surimi seafood products was assessed by studying the prevalence and biodiversity of aerobic spore-forming bacteria at the beginning and end of shelf life in 100 surimi samples. Low levels of total flora and sporulated flora were numerated at the beginning of stora...

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Veröffentlicht in:	Food microbiology 2011-04, Vol.28 (2), p.252-260
Hauptverfasser:	Coton, M., Denis, C., Cadot, P., Coton, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerobic spore-forming bacteria Bacillus - classification Bacillus - genetics Bacillus licheniformis Bacillus simplex Bacillus spp Bacillus subtilis Biodiversity Biological and medical sciences Colony Count, Microbial Consumer Product Safety DNA, Bacterial - genetics DNA, Bacterial - isolation & purification Fish and seafood industries Food Contamination - analysis Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Heat resistance Hot Temperature Humans Phylogeny RNA, Bacterial - genetics RNA, Ribosomal, 16S - genetics Seafood - microbiology Species Specificity Spores, Bacterial - growth & development Sporosarcina aquimarina Surimi
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