ShareIDENTIFICATION AND DECARBOXYLASE ACTIVITIES OF BACTERIA ISOLATED FROM DECOMPOSED MAHIMAHI (CORYPHAENA HIPPURUS) AFTER INCUBATION AT 273 AND 305 K (0 AND 32 DEG C).
Author(s) : FRANK H. A.
Type of article: Article
Summary
IDENTIFICATION OF MESOPHILIC BACTERIA CAUSING THE BREAKDOWN OF DOLPHINFISH MEAT STORED AT 273 AND 305 K. STUDY OF THE DECARBOXYLATION OF ORNITHINE AND LYSIN BY THESE BACTERIA (VIBRIO, MORGANELLA, PROTEUS) AND OF THEIR SUITABILITY TO BIOSYNTHETIZE HISTAMINE, CADAVERINE AND PUTRESCINE. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-206106.
Details
- Original title: IDENTIFICATION AND DECARBOXYLASE ACTIVITIES OF BACTERIA ISOLATED FROM DECOMPOSED MAHIMAHI (CORYPHAENA HIPPURUS) AFTER INCUBATION AT 273 AND 305 K (0 AND 32 DEG C).
- Record ID : 1986-1961
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 2 - n. 6
- Publication date: 1985
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Deterioration; Chilling; Bacteria; Seafood; Fish; Mesophile
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- Author(s) : RAVESI E. M.
- Date : 1985
- Languages : English
- Source: Mar. Fish. Rev. - vol. 47 - n. 1
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- Date : 1996
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SPOILAGE PATTERNS OF MACKEREL (RASTRELLIGER FAU...
- Author(s) : BARILE L. E.
- Date : 1985
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