Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria

Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria

This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they...

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Bibliographic Details
Main Authors: Jiangyue Xia, Ning Jiang, Bin Zhang, Rongxue Sun, Yongzhi Zhu, Weicheng Xu, Cheng Wang, Qianyuan Liu, Yanhong Ma
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
crayfish
bacterial community
spoilage potential
high-throughput sequencing
Online Access:https://www.mdpi.com/2304-8158/12/16/3006

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https://www.mdpi.com/2304-8158/12/16/3006

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