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Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

Author(s) : LIANG R., YU X., WANG R., et al.

Type of article: Article

Summary

This study investigated bacterial deversity and spoilage microbiota in fresh chicken products stored under aerobic conditions at 4°C. Species of bacteria detected included: Acinetobacter, Carnobacterium, Rahnella, Pseudomonas, Brochothrix and Weissella. Carnobacterium, Pseudomonas and Brochothrix were the dominant spoilage bacteria.

Details

  • Original title: Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.
  • Record ID : 30006679
  • Languages: English
  • Source: Journal of Food Protection - vol. 75 - n. 6
  • Publication date: 2012/06
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-439

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