Article
Isolation and characterization by conventional methods and genetic transformation of Psychrobacter and Acinetobacter from fresh and spoiled meat, milk and cheese.
International journal of food microbiology - 1 Jan 2000
Gennari M, Parini M, Volpon D, Serio M
Abstract excerpt
Of 126 samples of fresh and spoiled meat and dairy products, 40% were positive for the presence of Moraxella-like bacteria and 64% of Acinetobacter; 279 and 466 strains, respectively, were isolated and a part of these were tested by biochemical methods and DNA transformation assays. In some cases, the Moraxellaceae in the samples examined reached considerable quantitative levels, but their percentage in the...
Topics
- Acinetobacter
- Animals
- Bacterial Typing Techniques
- Cheese
- Culture Media
- Food Microbiology
- Meat
- Milk
- Neisseriaceae
- Oxidoreductases
- Phenotype