The influence of glucose concentration and culture incubation time on end-product formation during aerobic growth ofBrochothrix thermosphacta
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1983.tb01320.x/fullpdf
Reference10 articles.
1. Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media;Dainty;Journal of Applied Bacteriology,1980
2. Precursors of the major end-products of the aerobic metabolism of Brochothrix thermosphacta;Dainty;Journal of Applied Bacteriology,1983
3. A comparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuum-packaged sliced luncheon meats;Egan;Journal of Food Science,1980
4. Substrate limitation of bacterial growth at meat surfaces;Gill;Journal of Applied Bacteriology,1976
5. Physiological and biochemical role of the butanediol pathway in Aerobacter (Enterobacter);Johansen;Aerogenes. Journal of Bacteriology,1975
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1. Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium;Applied and Environmental Microbiology;2017-03
2. Real-Time Detection of Volatiles Released During Meat Spoilage: a Case Study of Modified Atmosphere-Packaged Chicken Breast Fillets Inoculated with Br. thermosphacta;Food Analytical Methods;2016-06-24
3. Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811 T during Growth on Various Carbon Sources;Applied and Environmental Microbiology;2015-03-15
4. Activities of strains of Brochothrix thermosphacta in vitro and in meat;Food Research International;2014-08
5. SPOILAGE OF ANIMAL PRODUCTS | Seafood;Encyclopedia of Food Microbiology;2014
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