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Quantitative Oxygen Consumption and Respiratory Activity of Meat Spoiling Bacteria Upon High Oxygen Modified Atmosphere

High oxygen modified atmosphere packaging is a commonly applied method to prolong the minimum shelf life of fresh (red) meats. Upon spoilage, changes of the initial oxygen concentration and microbiome composition can be observed. Thus, we classified the typical representative meat spoiling bacteria...

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Detalles Bibliográficos
Autores principales:	Kolbeck, Sandra, Reetz, Leonie, Hilgarth, Maik, Vogel, Rudi F.
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/PMC6857183/ https://www.ncbi.nlm.nih.gov/pubmed/31781049 http://dx.doi.org/10.3389/fmicb.2019.02398

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