The microflora of semi-preserved fish products : III. Principal groups of bacteria occurring in titbits

• 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.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

Food Engineering

Livsmedelsteknik

Publikations- och innehållstyp

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