Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria
作者： S. Matamoros , M.F. Pilet , F. Gigout , H. Prévost , F. Leroi
关键词: Food spoilage 、 Food microbiology 、 Leuconostoc 、 Lactobacillus 、 Biopreservation 、 Biology 、 Lactococcus piscium 、 Carnobacterium 、 Microbiology 、 Lactococcus
摘要: … activity value, seafood products are also extremely sensitive to microbial spoilage. Shewanella putrefaciens, Photobacterium phosphoreum, Aeromonas spp. and Pseudomonas spp. …
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