Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this s...

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Hlavní autoři: De Filippis, Francesca, La Storia, Antonietta, Villani, Francesco, Ercolini, Danilo
Médium: Artigo
Jazyk:Inglês
Vydáno: Public Library of Science 2013
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3723795/
https://ncbi.nlm.nih.gov/pubmed/23936168
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0070222
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