Association of Anoxybacillus sp. with acid off-flavor development in a spoiled, boiled, rice dish-Reference-Cited by-同舟云学术

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Association of Anoxybacillus sp. with acid off-flavor development in a spoiled, boiled, rice dish

Published:2018-12 Issue: Volume:286 Page:111-119
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Suzuki Yasunori,Kobayashi Makiko,Saito Ikue,Igarashi Tsuyoshi,Kubota Hiroaki,Kato Rei,Suzuki Jun,Hirai Akihiko,Sadamasu Kenji

Funder

Japan Agency for Medical Research and Development

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference30 articles.

1. Deletions in the pyruvate pathway of Salmonella Typhimurium alter SPI1-mediated gene expression and infectivity;Abernathy;J. Anim. Sci. Biotechnol.,2013

2. Genome sequence of Anoxybacillus ayderensis AB04(T) isolated from the Ayder hot spring in Turkey;Belduz;Stand. Genomic Sci.,2015

3. The eutD gene of Salmonella enterica encodes a protein with phosphotransacetylase enzyme activity;Brinsmade;J. Bacteriol.,2004

4. The formation of spores in biofilms of Anoxybacillus flavithermus;Burgess;J. Appl. Microbiol.,2009

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