Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant
Flavobacteria and pseudomonads are traditionally known to cause spoilage in food and food products (Forsythe, 2000, pp. 96–98 and 101–103). In the literature on meat spoilage, ‘flavobacteria’ is used as a generic name for yellowpigmented rods (Hendrie et al., 1969). Usually, pathogens such as Salmon...
| Main Authors: | , , , , , , , , |
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| Format: | Others |
| Language: | en |
| Published: |
International Journal of Systematic and Evolutionary Microbiology
2005
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| Subjects: | |
| Online Access: | http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000980 |