Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR
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DOI: 10.3389/fmicb.2021.654178
Abstract: The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products,… read more here.
Keywords: thermosphacta; qpcr; smoked salmon; cold smoked ... See more keywords