Fish spoilage bacteria - problems and solutions

被引：661

作者：

Gram, L ^{[1
]}

Dalgaard, P ^{[1
]}

机构：

[1] Tech Univ Denmark, Dept Seafood Res, Danish Inst Fisheries & Marine Res, DK-2800 Lyngby, Denmark

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2002年 / 13卷 / 03期

关键词：

D O I：

10.1016/S0958-1669(02)00309-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, analytical chemistry, sensory analysis and mathematical modelling allows us to characterise the SSOs and to develop methods to determine, predict and extend the shelf life of products.

引用

页码：262 / 266

页数：5

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