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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Detalles Bibliográficos
Autores principales: Illikoud, Nassima, Gohier, Rodérick, Werner, Dalal, Barrachina, Célia, Roche, David, Jaffrès, Emmanuel, Zagorec, Monique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6856214/
https://www.ncbi.nlm.nih.gov/pubmed/31781057
http://dx.doi.org/10.3389/fmicb.2019.02527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6856214/
https://www.ncbi.nlm.nih.gov/pubmed/31781057
http://dx.doi.org/10.3389/fmicb.2019.02527

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