Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR

The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta spoilage....

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Detalles Bibliográficos
Autores principales: Bouju-Albert, Agnès, Saltaji, Sabrina, Dousset, Xavier, Prévost, Hervé, Jaffrès, Emmanuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8316974/
https://www.ncbi.nlm.nih.gov/pubmed/34335490
http://dx.doi.org/10.3389/fmicb.2021.654178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8316974/
https://www.ncbi.nlm.nih.gov/pubmed/34335490
http://dx.doi.org/10.3389/fmicb.2021.654178

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