Abstract
When the microbial flora invades food, two major problems arise. First is the pathogenicity of several microbes, and second are the changes on the food characteristics, such as contents of nutrients (hydrocarbons, vitamins, aminoacids, metals, etc.), bad smell, color and flavor, texture modification, etc.
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© 2001 Humana Press Inc.
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Genta, M.L., Heluane, H. (2001). Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage. In: Spencer, J.F.T., de Ragout Spencer, A.L. (eds) Food Microbiology Protocols. Methods in Biotechnology, vol 14. Humana Press. https://doi.org/10.1385/1-59259-029-2:11
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DOI: https://doi.org/10.1385/1-59259-029-2:11
Publisher Name: Humana Press
Print ISBN: 978-0-89603-867-7
Online ISBN: 978-1-59259-029-2
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