Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA...

詳細記述

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書誌詳細
出版年:ISME J
主要な著者: Chaillou, Stéphane, Chaulot-Talmon, Aurélie, Caekebeke, Hélène, Cardinal, Mireille, Christieans, Souad, Denis, Catherine, Hélène Desmonts, Marie, Dousset, Xavier, Feurer, Carole, Hamon, Erwann, Joffraud, Jean-Jacques, La Carbona, Stéphanie, Leroi, Françoise, Leroy, Sabine, Lorre, Sylvie, Macé, Sabrina, Pilet, Marie-France, Prévost, Hervé, Rivollier, Marina, Roux, Dephine, Talon, Régine, Zagorec, Monique, Champomier-Vergès, Marie-Christine
フォーマット: Artigo
言語:Inglês
出版事項: Nature Publishing Group 2015
主題:
Original Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC4409155/
https://ncbi.nlm.nih.gov/pubmed/25333463
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/ismej.2014.202
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