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Article

Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses.

International journal of food microbiology - 16 Sept 2021

Begrem Simon, Jérôme Marc, Leroi Françoise, Delbarre-Ladrat Christine, Grovel Olivier, Passerini Delphine

Abstract excerpt

Serratia sp. cause food losses and waste due to spoilage; it is noteworthy that they represent a dominant population in seafood. The main spoilage associated species comprise S. liquefaciens, S. grimesii, S. proteamaculans and S. quinivorans, also known as S. liquefaciens-like strains. These species are difficult to discriminate since classical 16S rRNA gene-based sequences do not possess sufficient resolution....

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Identifiers

PMID: 34247024
DOI: 10.1016/j.ijfoodmicro.2021.109326

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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