Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2006.03041.x/fullpdf
Reference28 articles.
1. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages
2. Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain
3. Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus
4. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages
5. Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
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