Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers

著录项

• 来源
  《Food microbiology》 |2011年第3期|p.573-582|共10页
• 作者

  Lidia J.R. Lima; Henri J. Kamphuis; M.J. Rob Nout; Marcel H. Zwietering;

  展开▼
• 作者单位

  Laboratory of Food Microbiology, Wageningen University, P.O. box 8129, 6700 EV Wageningen, The Netherlands;

  Cargill Cocoa & Chocolate, P.O. Box 82, 1530 AB Wormer, The Netherlands;

  Laboratory of Food Microbiology, Wageningen University, P.O. box 8129, 6700 EV Wageningen, The Netherlands;

  Laboratory of Food Microbiology, Wageningen University, P.O. box 8129, 6700 EV Wageningen, The Netherlands;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  cocoa; bacillus subtilis; salmonella; spore heat-resistance; thermotolerance; 16s rDNA phylogeny; amplified fragment length polymorphism;

  机译：可可;枯草芽孢杆菌沙门氏菌;孢子耐热性耐热性16s rDNA系统发育;扩增片段长度多态性;