Brochothrix phage BL3

Known as: Brochothrix thermosphacta bacteriophage BL3 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1981-2017
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Papers overview

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2011
2011
In order to study the spoilage-related microbiota of beef at species level, a combination of culture-independent and culture… (More)
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2010
2010
Brochothrix belongs to the low-GC branch of Gram-positive bacteria (Firmicutes), closely related to Listeria, Staphylococcus… (More)
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2006
2006
The effect of a bacteriocinogenic Brochothrix campestris ATCC 43754 upon the growth of Brochothrix thermosphacta and a 4 strain… (More)
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1999
1999
Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and… (More)
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1998
1998
Antimicrobial activity of seven commercial smoke preparations (four liquid and three solid) was studied. The minimum inhibitory… (More)
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1996
1996
Sections of UV sterilized lean and adipose tissues from the surfaces of post-rigor (24 h post-mortem) beef carcasses were… (More)
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1996
1996
A mathematical technique for integrating growth and thermal inactivation models of microorganisms into a smooth combined model… (More)
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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… (More)
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1989
1989
Volatile compounds produced by Pseudomonas fragi and mixed, natural floras on beef of normal pH (5.5-5.8; glucose greater than… (More)
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1981
1981
By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef… (More)
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