Metagenetic characterization of bacterial communities associated with ready-to-eat leafy vegetables and study of temperature effect on their composition during storage.

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第一作者： Evanthia,Manthou

第一单位： Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: emanthou@aua.gr.

作者： Evanthia,Manthou ^[1] ; Gwendoline,Coeuret ^[2] ; Stephane,Chaillou ^[3] ; George-John E,Nychas ^[4]

作者单位： Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: emanthou@aua.gr. ^[1] Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France. ^[2] Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France. Electronic address: stephane.chaillou@inrae.fr. ^[3] Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. ^[4]

关键词 Baby spinach Bacterial diversity Culture-independent method Microbiological spoilage Next generation sequencing Rocket

主题词细菌(Bacteria);食品微生物学(Food Microbiology);菠菜(Spinacia oleracea);温度(Temperature);蔬菜(Vegetables)

DOI 10.1016/j.foodres.2022.111563

PMID 35840252

发布时间 2022-09-12

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准确一般字义偏差语意偏离译文作用小提交