Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages-Reference-Cited by-同舟云学术

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Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages

Published:1996-01 Issue:2 Volume:42 Page:127-131
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Encinas Juan P.,Sanz-Gómez Javier,García-López María-Luisa,García-Armesto María-Rosario,Otero Andrés

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Phylogenetic heterogeneity of the genus Bacillus revealed by comparative analysis of small-subunit-ribosomal RNA sequences

2. Identification of microbiological hazards and critical points during manufacture and ripening of raw fermented sausages;Encinas,1993

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1. A comparative GC–MS analysis of bioactive secondary metabolites produced by halotolerant Bacillus spp. isolated from the Great Sebkha of Oran;International Microbiology;2021-06-07

2. Comparative evaluation of DNA extraction methods for amplification by qPCR of superficial vs intracellular DNA from Bacillus spores;International Journal of Food Microbiology;2018-02

3. Extent of pathogenic bacterial contamination of egg rolls sold by hawkers in Delta state, Nigeria;Journal of Bacteriology & Mycology: Open Access;2018

4. Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 6: suitability of taxonomic units notified to EFSA until March 2017;EFSA Journal;2017-07

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