Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat

Author:

Essid Ines,Ben Ismail Hanen,Bel Hadj Ahmed Sami,Ghedamsi Rahik,Hassouna Mnasser

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Catalase;Aebi,1974

2. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation;Barriére;FEMS Microbiology Letters,2001

3. Effect of starter cultures on the formation of flavour compounds in dry sausages;Berdagué;Meat Science,1993

4. Design and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages;Blaiotta;Systematic and Applied Microbiology,2003

5. Fermented sausages produced in Umbria (Italy): chemical, microbiological and sanitary characteristics;Buzzini;Microbiolgie Aliments Nutrition,1994

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