Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2002.01512.x/fullpdf
Reference28 articles.
1. 1 L. Andersen (1998 ) Fermented, dry sausages produced with the admixture of probiotic cultures Chr. Hansen BactofermTMBulletin no. 9.
2. Flavobacteria as intracellular symbionts in cockroaches
3. APPLICATION OF THE POLYMERASE CHAIN REACTION TO THE RAPID ANALYSIS OF BREWERY YEAST STRAINS
4. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture
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1. Proteome Response of Staphylococcus xylosus DSM 20266T to Anaerobiosis and Nitrite Exposure;Frontiers in Microbiology;2018-09-25
2. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH;Frontiers in Microbiology;2018-09-19
3. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH;International Journal of Food Microbiology;2018-06
4. NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana;European Journal of Lipid Science and Technology;2018-04-18
5. Monitoring of bacterial pathogens at workplaces in power plant using biochemical and molecular methods;International Archives of Occupational and Environmental Health;2017-01-25
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