Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

Brochothrix thermosphacta is one of the main spoilers in food, responsible for meat and seafood spoilage through the production of malodorous volatile organic compounds. The molecules produced by this bacterium depend on the substrate (meat or seafood) and the storage conditions such as gas mixtures...

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Bibliographic Details
Main Authors: Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2019-11-01
Series:Frontiers in Microbiology
Subjects:
shrimp
meat
transcriptome
volatile organic compounds
diacetyl
acetoin
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.02527/full
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