Phenotypic and genotypic characterization of Pseudomonas spp. present in spoiled poultry fillets sold in retail settings
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- 作者：Pabla A. Morales ; pablamorales@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Juan S. Aguirre ; Miriam R. Troncoso ; Guillermo O. Figueroa
- 关键词：Pseudomonas ; Variability ; Spoilage ; Poultry ; Chicken
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：609-614
- 全文大小：698 K
文摘
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Pseudomonas fragi, Pseudomonas fluorescens and Pseudomonas lundensis were the prevalent species present at spoilage time.
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Pseudomonas isolates with different enzymes demonstrated phenotypic variability.
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Pseudomonas grouped into a high number of RAPD types, indicating genetic variability.
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Pseudomonas associated with poultry spoilage from different samples with the same RAPD type suggests a similar origin.