Microbial diversity of representative traditional fermented sausages in different regions of China
Author:
Affiliation:
1. College of Food Science and Technology Henan Agricultural University Zhengzhou China
2. Zhengzhou City Key Laboratory for Soybean Refined Processing Zhengzhou China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14648
Reference42 articles.
1. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
2. Complete Genome Sequence of Macrococcus caseolyticus Strain JSCS5402, Reflecting the Ancestral Genome of the Human-Pathogenic Staphylococci
3. Rapid and Reliable Identification of Staphylococcus equorum by a Species-Specific PCR Assay Targeting the sodA Gene
4. Infections Caused by Pseudomonas aeruginosa
5. The Physical and Antimicrobial Effects of Microwave Heating and Alcohol Immersion on Catheters that Are Reused for Clean Intermittent Catheterisation
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