Food Spoilage Characteristics of Chryseobacterium Species
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Описание:
The food spoilage potential of the genus Chryseobacterium is the ability of a pure culture of this genus to produce the metabolites that are associated with the spoilage of a particular food product. A careful combination of microbial, sensory and chemical analyses are required to determine the food spoilage potential of the genus Chryseobacterium. The role and significance of the genus Chryseobacterium in food and their proven and potential significance as food spoilage bacteria have not been studied in equal detail as the taxonomy and nomenclature of this genus and this has been the main reason for further research. It was regarded as necessary to obtain a better understanding of the characteristics of these organisms pertaining to their food spoilage potential. The purpose of this book would be to add to the knowledge on this genus and in the process inform the food scientist of the practical implications of food contamination by this group of microorganisms.Похожие книги
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