The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH-Reference-Cited by-同舟云学术

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

Published:2018-06 Issue: Volume:274 Page:52-59
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Stavropoulou Despoina Angeliki,Van Reckem Emiel,De Smet Stefaan,De Vuyst Luc,Leroy Frédéric

Funder

Vrije Universiteit Brussel

Hercules Foundation

Research Foundation Flanders

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference59 articles.

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3. Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”;Babić;Meat Sci.,2011

4. Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines;Bermúdez;Front. Microbiol.,2012

5. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages;Blaiotta;J. Appl. Microbiol.,2004

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