Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s12864-018-4532-1.pdf
Reference47 articles.
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3. Guan L, Cho KH, Lee JH. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol. 2011;28:101–13.
4. Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. J Appl Microbiol. 2004;97:271–84.
5. Mauriello G, Casaburi A, Blaiotta G, Villani F. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Sci. 2004;67:149–58.
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