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Brochothrix thermosphacta

Known as: Microbacterium thermosphactum 
 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2018
Review
2018
Microbiological Condition of Retail Beef Steaks: A Canadian Survey
The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of… Expand
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2017
2017
The microbiology of beef carcasses and primals during chilling and commercial storage.
The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during… Expand
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2017
2017
Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms.
The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the… Expand
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2016
2016
Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS.
Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically… Expand
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2016
2016
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life
In the present study, a multiple approach was used to characterize Malpighia punicifolia extract and to evaluate its inhibitory… Expand
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2014
2014
Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef.
Lactobacillus sakei is a lactic acid bacterium, naturally associated with long term storage of fresh meat at low temperature… Expand
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2013
2013
Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece
This study investigated the spread of foodborne pathogens: Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus… Expand
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2012
2012
Preliminary study on models to predict growth of brochothrix thermosphacta in chilled pork hind leg muscle
SAS software was used to fit growth predictive model of Brochothrix thermosphacta in chilled pork hind leg muscle under 0~20℃.The… Expand
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Highly Cited
2001
Highly Cited
2001
Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator.
AIMS The following polymers were developed: polyethylene (PE), a PE and polyethylene oxide (70% PE and 30% PEO; PE + PEO) blend… Expand
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1953
1953
Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage.
In the course of a study of the microbial flora of fresh pork sausage (Sulzbacher and McLean, 1951) a gram positive rod… Expand
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