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Modelling the development of potential spoilage and biopreservative microorganisms on precooked pasta in different conditions of temperature based on classical microbiology and 16S rDNA metagenomic

机译：基于经典微生物学和16S rDNA宏基因组学，模拟不同温度条件下预煮面食上潜在变质和生物防腐微生物的发育

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Gand, Mathieu; Cargnel, M.; Kergourlay, Gilles; Nezer, Carine; Daube, Georges;
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年度 2014
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正文语种 en
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2. Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model [J] . Buehler A. J., Martin N. H., Boor K. J., Journal of dairy science . 2018,第12期

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3. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis [J] . Journal of the Science of Food and Agriculture . 2015,第12期

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4. Identification of urinary pathogens with species-specific 16s rDNA probes under rapid detection time at ambient temperature for the development of a MEMsbased urinary pathogen DNA biosensor [C] . Chien-Pin Sun, Joseph C. Liao, Yao-Hua Zhang, The 2nd World Congress for Chinese Biomedical Engineers . 2004

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5. Effect of radiation on polymerization, microstructure, and microbiological properties of whey proteins in model system and whey protein based tissue adhesive development. [D] . Liu, Ning. 2015

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6. Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat and Validation of the Model under Dynamic Temperature Conditions [O] . K. Koutsoumanis, A. Stamatiou, P. Skandamis, 2006

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7. Modelling the development of potential spoilage and biopreservative microorganisms on white pudding in different conditions of temperature based on classical microbiology and 16S rDNA metagenomic [O] . Gand, Mathieu, Cauchie, Emilie, Kergourlay, Gilles, 2014

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Modelling the development of potential spoilage and biopreservative microorganisms on precooked pasta in different conditions of temperature based on classical microbiology and 16S rDNA metagenomic

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