Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associated with aquaculture and waste management. This book addresses strategies for control of bacterial infection in farmed aquatic organism products. It covers: spoilage of fresh fish, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human pathogenic bacteria.Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chem. 87: 543-550. Drosinos, E.H. and Nychas, G.J.E. (1996). Brochothrix thermosphancta, a dominant microorganism inanbsp;...
|Title||:||Aquaculture Microbiology and Biotechnology, Volume Two|
|Author||:||Didier Montet, Ramesh C. Ray|
|Publisher||:||CRC Press - 2011-05-16|