Brochothrix thermosphacta

Known as: Microbacterium thermosphactum 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1968-2018
02419682018

Papers overview

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2010
2010
AIMS To investigate the antimicrobial spectrum of Lactococcus piscium CNCM I-4031 and its protective effect in cooked and peeled… (More)
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2009
2009
Brochothrix thermosphacta is a psychrotrophic species commonly involved in the spoilage of meat and often recognized as the… (More)
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2006
2006
The microbial flora of fresh meat stored aerobically at 5 degrees C up to spoilage was enumerated and collected in order to have… (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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1997
1997
Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated… (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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1996
1996
Lean and adipose beef carcass tissues inoculated with Brochothrix thermosphacta (BT) (approx. 4.50 log10 cfu cm-2) were left… (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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1981
1981
By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef… (More)
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1980
1980
  • Frank Grau
  • Applied and environmental microbiology
  • 1980
Brochothrix thermosphacta can grow aerobically in the presence of 210 mM l-lactate and anaerobically in its absence at pH values… (More)
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