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Alterazioni della carne e capacità alterante di alcuni enterobatteri
No full textThe bacteria responsable of meat spoilage have been reported. The volatile organic substances, which have been produced by Citrobacter freundii, Serratia liquefaciens. Proteus vulgaris, Salmonella typhimurium, and Morganella morganii, have been enumerated; the main substances have been sulfur compounds, ketones, alcohol, aromatic hydrocarbons, and one heterociclyc compound
Identificazione rapida di batteri e di sostanze volatili organiche solforate mediante GC-MS
No full textAlterazioni di carni DFD da Aeromonas hydrophila e Hafnia alvei
No full textSpoilage of DFD meat due Aeromonas hydrophila and Hafnia alvei has been described. The alteration is characterized by unpleasant odour (putrid) and by the presence of black spots. The volatile organic substances which are responsable of the putrid odour have been reported
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