Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria

This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they...

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Detalles Bibliográficos
Autores principales: Xia, Jiangyue, Jiang, Ning, Zhang, Bin, Sun, Rongxue, Zhu, Yongzhi, Xu, Weicheng, Wang, Cheng, Liu, Qianyuan, Ma, Yanhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453257/
https://www.ncbi.nlm.nih.gov/pubmed/37628005
http://dx.doi.org/10.3390/foods12163006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453257/
https://www.ncbi.nlm.nih.gov/pubmed/37628005
http://dx.doi.org/10.3390/foods12163006

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