Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among d...

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Detalles Bibliográficos
Autores principales: Cauchie, Emilie, Delhalle, Laurent, Taminiau, Bernard, Tahiri, Assia, Korsak, Nicolas, Burteau, Sophie, Fall, Papa Abdoulaye, Farnir, Frédéric, Baré, Ghislain, Daube, Georges
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6985204/
https://www.ncbi.nlm.nih.gov/pubmed/32038536
http://dx.doi.org/10.3389/fmicb.2019.03074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6985204/
https://www.ncbi.nlm.nih.gov/pubmed/32038536
http://dx.doi.org/10.3389/fmicb.2019.03074

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