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The microflora of semi-preserved fish products: III. Principal groups of bacteria occurring in titbits
SIK – Svenska institutet för konserveringsforskning.
1967 (English)In: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology, ISSN 0003-6072, E-ISSN 1572-9699, Vol. 33, no 1, p. 107-112Article in journal (Refereed)
Abstract [en]

Bacterial cultures isolated from semi-preserved fish products (i.e. titbits) and believed to be of major importance in the spoilage of the product, were examined and classified. Three groups were found. One group belonged to the family Micrococcaceae, containing strains from the genera Micrococcus and Staphylococcus. The remaining two groups belonged to the family Lactobacteriaceae, comprising two species of the genus Pediococcus and heterofermentative species of the genera Lactobacillus and Leuconostoc. © 1967 Swets & Zeitlinger.

Place, publisher, year, edition, pages
1967. Vol. 33, no 1, p. 107-112
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8352DOI: 10.1007/BF02045540PubMedID: 5298427OAI: oai:DiVA.org:ri-8352DiVA, id: diva2:966223
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology
Food Science

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