Nothing Special   »   [go: up one dir, main page]

Zotta et al., 2019 - Google Patents

Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air

Zotta et al., 2019

Document ID
16536869639970917643
Author
Zotta T
Parente E
Ianniello R
De Filippis F
Ricciardi A
Publication year
Publication venue
International Journal of Food Microbiology

External Links

Snippet

Thawed hake (Merluccius capensis and M. paradoxus) and plaice (Pleuronectes platessa) fillets were used as a model to evaluate the effect of storage temperature (0 or 10° C) and biological variability (fish species, lot to lot) on bacterial growth kinetics and microbial …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/68—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving nucleic acids
    • C12Q1/6876—Hybridisation probes
    • C12Q1/6888—Hybridisation probes for detection or identification of organisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/04—Determining presence or kind of micro-organism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/025—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics

Similar Documents

Publication Publication Date Title
Zotta et al. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air
Fagerlund et al. Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence
Cauchie et al. Assessment of spoilage bacterial communities in food wrap and modified atmospheres-packed minced pork meat samples by 16S rDNA metagenetic analysis
Remenant et al. Bacterial spoilers of food: behavior, fitness and functional properties
Tryfinopoulou et al. Characterization of Pseudomonas spp. associated with spoilage of gilt-head sea bream stored under various conditions
Lee et al. Prevalence and classification of pathogenic Escherichia coli isolated from fresh beef, poultry, and pork in Korea
Osimani et al. Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish
Doyle et al. Metagenome‐based surveillance and diagnostic approaches to studying the microbial ecology of food production and processing environments
Jaffrès et al. Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach
Pothakos et al. Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
Andreani et al. Pseudomonas and related genera
Alfaro et al. Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods
Thi et al. Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
McLeod et al. Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods
Feng Shiga toxin-producing Escherichia coli (STEC) in fresh produce—a food safety dilemma
Vimont et al. Modeling and predicting the simultaneous growth of Escherichia coli O157: H7 and ground beef background microflora for various enrichment protocols
Aberoum et al. A review on occurrence and characterization of the Aeromonas species from marine fishes
Huang et al. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging
Moen et al. Microbiota formed on attached stainless steel coupons correlates with the natural biofilm of the sink surface in domestic kitchens
Cauchie et al. Modeling the growth and interaction between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in minced pork samples
Banwo et al. Functional properties of Pediococcus species isolated from traditional fermented cereal gruel and milk in Nigeria
Delhalle et al. Exploring the bacterial diversity of Belgian steak tartare using metagenetics and quantitative real-time PCR analysis
Martin et al. Quantification of Listeria monocytogenes in fermented sausages by MPN‐PCR method
Sequino et al. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality
Xu et al. Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China