Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage-Reference-Cited by-同舟云学术

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

Published:2014-10-21 Issue:5 Volume:9 Page:1105-1118
ISSN:1751-7362
Container-title:The ISME Journal
language:en
Short-container-title:ISME J

Author:

Chaillou Stéphane,Chaulot-Talmon Aurélie,Caekebeke Hélène,Cardinal Mireille,Christieans Souad,Denis Catherine,Hélène Desmonts Marie,Dousset Xavier,Feurer Carole,Hamon Erwann,Joffraud Jean-Jacques,La Carbona Stéphanie,Leroi Françoise,Leroy Sabine,Lorre Sylvie,Macé Sabrina,Pilet Marie-France,Prévost Hervé,Rivollier Marina,Roux Dephine,Talon Régine,Zagorec Monique,Champomier-Vergès Marie-Christine

Publisher

Springer Science and Business Media LLC

Subject

Ecology, Evolution, Behavior and Systematics,Microbiology

Link

http://www.nature.com/articles/ismej2014202.pdf

Reference90 articles.

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5. Borch E, Kant-Muermans ML, Blixt Y . (1996). Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33: 103–120.

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