Staphylococcus succinus subsp. casei subsp. nov., a Dominant Isolate from a Surface Ripened Cheese-Reference-Cited by-同舟云学术

Staphylococcus succinus subsp. casei subsp. nov., a Dominant Isolate from a Surface Ripened Cheese

Published:2002-01 Issue:3 Volume:25 Page:353-359
ISSN:0723-2020
Container-title:Systematic and Applied Microbiology
language:en
Short-container-title:Systematic and Applied Microbiology

Author:

Place Raymond B.,Hiestand Daniel,Burri Sandra,Teuber Michael

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference19 articles.

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2. Gen- Bank;Benson;Nucl. Acids Res.,1997

3. Kulturenentwicklung geschmierter Käse;Bockelmann;dmz,2002

4. Burri, S.: Microbiology and biochemistry of the Gram-positive microflora of the surface of typical Swiss cheeses. ETH Dissertation No.13498 (1999).

5. Analysis of the bacterial surface ripening flora of german and french smeared cheeses with respect to their anti-listerial potential;Carnio;Int. J. Food Microbiol.,1999

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