Add to ORKGIn this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type ...
The production of halocins, bacteriocin-like proteins of ecological significance, is a frequent char...
Introduction Salting is one of the oldest means of food preservation: adding salt decreases water ac...
Halophilic bacteria produce a great variety of substances and enzymes with interesting biotechnologi...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
The bacterial populations of the salted anchovy ripening process and its potential role on the devel...
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuse...
Halobacterial representatives were isolated from salted fish, naturally occurring salt pans as well ...
High histamine content in salted-ripened fish results in food safety detriment. The present study fo...
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuse...
Although initial interest on extremely halophilic archaea turned to their involvement in the spoilag...
Aims: The positive influence of two selected extremely halophilic archaea strains in the production...
Halobacterial representatives were isolated from salted fish, naturally occurring salt pans as well ...
A facultative aerobic, Gram-negative, motile, non-endospore forming and extremely halophilic bacteri...
Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, l...
The production of halocins, bacteriocin-like proteins of ecological significance, is a frequent char...
Introduction Salting is one of the oldest means of food preservation: adding salt decreases water ac...
Halophilic bacteria produce a great variety of substances and enzymes with interesting biotechnologi...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
The bacterial populations of the salted anchovy ripening process and its potential role on the devel...
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuse...
Halobacterial representatives were isolated from salted fish, naturally occurring salt pans as well ...
High histamine content in salted-ripened fish results in food safety detriment. The present study fo...
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuse...
Although initial interest on extremely halophilic archaea turned to their involvement in the spoilag...
Aims: The positive influence of two selected extremely halophilic archaea strains in the production...
Halobacterial representatives were isolated from salted fish, naturally occurring salt pans as well ...
A facultative aerobic, Gram-negative, motile, non-endospore forming and extremely halophilic bacteri...
Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, l...
The production of halocins, bacteriocin-like proteins of ecological significance, is a frequent char...
Introduction Salting is one of the oldest means of food preservation: adding salt decreases water ac...
Halophilic bacteria produce a great variety of substances and enzymes with interesting biotechnologi...