Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses
Simon Begrem, Marc Jérôme, Françoise Leroi, Christine Delbarre‐Ladrat, Olivier Grovel, Delphine Passerini
Topics & Concepts
BiologyFood spoilageSerratiaMicrobiologyPseudomonasBacteriaGeneticsAquaculture disease management and microbiotaPolyamine Metabolism and ApplicationsIdentification and Quantification in Food