Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli

Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut fl...

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Bibliographic Details
Published in:Applied Sciences
Main Authors: Siqi Cui, Xiaolu Yu, Ya Chen, Jianli Zhang, Guangmin Liu
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Subjects:
broccoli
bacterial diversity
cutting type
microbiology
food safety
Online Access:https://www.mdpi.com/2076-3417/12/7/3370

Internet

https://www.mdpi.com/2076-3417/12/7/3370

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