Genomic insights into the virulence and salt tolerance of Staphylococcus equorum
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-05918-5.pdf
Reference62 articles.
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2. Blaiotta, G. et al. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. J Appl Microbiol 97, 271–284 (2004).
3. Mauriello, G., Casaburi, A., Blaiotta, G. & Villani, F. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat sci. 67, 149–158 (2004).
4. Corbiere Morot-Bizot, S., Leroy, S. & Talon, R. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. Int J Food Microbiol 108, 210–217 (2006).
5. Bockelmann, W., Willems, K. P., Neve, H. & Heller, K. H. Cultures for the ripening of smear cheeses. Int Dairy J 15, 719–732 (2005).
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