Changes in bacterial composition of zucchini flowers exposed to refrigeration temperatures.
ScientificWorldJournal
; 2012: 127805, 2012.
Article
en En
| MEDLINE
| ID: mdl-22566759
Microbial spoilage is one of the main factors affecting the quality of fresh fruits and vegetables, leading to off-flavor, fermented aroma, and tissue decay. The knowledge of microbial growth kinetics is essential for estimating a correct risk assessment associated with consuming raw vegetables and better managing the development of spoilage microorganisms. This study shows, for the first time, that only a part of total microbial community, originally present on fresh harvested female zucchini flowers, was able to adapt itself to refrigerated conditions. Through the study of microbial growth kinetics it was possible to isolate forty-four strains belonging to twenty-two species of the genera Acinetobacter, Arthrobacter, Bacillus, Enterobacter, Erwinia, Klebsiella, Pantoea, Pseudoclavibacter, Pseudomonas, Serratia, Staphylococcus, and Weissella, suggesting Enterobacteriaceae as potentially responsible for pistil spoilage.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Adaptación Fisiológica
/
Frío
/
Cucurbita
/
Flores
/
Enterobacteriaceae
Tipo de estudio:
Etiology_studies
/
Risk_factors_studies
Idioma:
En
Revista:
ScientificWorldJournal
Asunto de la revista:
MEDICINA
Año:
2012
Tipo del documento:
Article
País de afiliación:
Italia
Pais de publicación:
Estados Unidos