Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

Brochothrix phage BL3

Known as: Brochothrix thermosphacta bacteriophage BL3 
 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Brochothrix thermosphacta is a dominant but poorly studied meat spoilage organism. It is a close relative of the foodborne… Expand
Is this relevant?
2012
2012
The maximum specific growth rate (μ(max)) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and… Expand
Is this relevant?
Highly Cited
2010
Highly Cited
2010
Four antibacterial flavonoids (morin-3-O-lyxoside, morin-3-O-arabinoside, quercetin, and quercetin-3-O-arabinoside) were isolated… Expand
  • table 1
  • table 2
  • table 3
  • table 4
Is this relevant?
2002
2002
The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption… Expand
  • table 1
  • figure 1
  • table 2
  • figure 2
  • figure 3
Is this relevant?
2000
2000
The shelf life of ground chicken and turkey meat packaged under a modified atmosphere containing O2 and a high level of CO2 (62… Expand
Is this relevant?
1999
1999
Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and… Expand
  • figure 1
  • figure 1
  • figure 2
  • figure 4
  • figure 5
Is this relevant?
1996
1996
A mathematical technique for integrating growth and thermal inactivation models of microorganisms into a smooth combined model… Expand
Is this relevant?
1996
1996
Lean and adipose beef carcass tissues inoculated with Brochothrix thermosphacta (BT) (approx. 4.50 log10 cfu cm-2) were left… Expand
Is this relevant?
1993
1993
Growth of Brochothrix thermosphacta was observed under ranges of pH (5.6-6.8), NaCl (0.5-8.0% w/v) and incubation temperature (1… Expand
Is this relevant?
1980
1980
Acetoin and acetic, isobutyric and isovaleric acids are major end-products, and important components of the spoilage odours, of… Expand
Is this relevant?