ShareIsolation and characterization of psychrotrophic and alginolytic strains of Xanthomonas maltophilia from Mediterranean sardines.
Author(s) : GENNARI M., TOMASELLI S., CRISENZA P.
Type of article: Article
Summary
This strain represents 3% of fresh fish isolates, and this percentage decreases with storage in ice. Morphological and biochemical features. Study of the enzymic activity. These strains develop at 5 deg C and are alginase positive.
Details
- Original title: Isolation and characterization of psychrotrophic and alginolytic strains of Xanthomonas maltophilia from Mediterranean sardines.
- Record ID : 1994-0368
- Languages: English
- Source: Ann. Microbiol. Enzimol. - vol. 42 - n. 1
- Publication date: 1992
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Microbiology; Temperature; Chilling; Sardine; Fish; Enzyme
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