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Updated: Jul 18, 2025

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不同的储存期之间的煮熟的鱼中的细菌变化以及特定破坏细菌的特征

Jiangyue Xia1,2,3, Ning Jiang2,3, Bin Zhang1

  • 1Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.

Foods (Basel, Switzerland)
|August 26, 2023
PubMed
概括

在冷藏期间对鱼尾巴的微生物分析显示,主导细菌的转变是从Streptococcus转变为Pseudomonas和Paenisporosarcina. 甲虫 (Aeromonas veronii) 在已识别的特定腐烂生物中表现出最强的腐烂潜力.

关键词:
细菌社区是一种细菌社区.类的类的鱼类.高通量测序的高通量测序潜在的破坏可能会破坏.

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