Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

Author:

Kaban G.,Kaya M.

Publisher

Wiley

Subject

Food Science

Reference51 articles.

1. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy);Andrighetto;Lett Appl Microbiol,2001

2. Microbial quality and Direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages;Aymerich;Appl Environ Microbiol,2003

3. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages;Aymerich;J Appl Microbiol,2006

4. Baumgart J , Eigener V , Firnhaber J , Hildebrant G , Reenen Hoekstra ES , Samson RA , Spicher G , Timm F , Yarrow D , Zschaler R . 1993. Mikrobiologische Untersuchung von Lebensmitteln, (3., aktualisierte und erw. Aufl.), Hamburg, Germany.

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

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