Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage

Journal of Applied Microbiology

Volumn 92, Issue 1, 2002, Pages 158-164

  Di Maria, S ^a   Basso, A L ^b   Santoro, E ^a   Grazia, L ^a   Coppola, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b CNR   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FOOD PROCESSING; POLYMERASE CHAIN REACTION; STARTERS;

FAST METHODS; FERMENTATION PROCESS; FERMENTED SAUSAGES; PRODUCTION PERFORMANCE; RAPD TECHNIQUE; RAPD-PCR; SOUTHERN ITALY; STARTER CULTURES; TOTAL PROTEIN;

MEATS;

BACTERIAL PROTEIN;

FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; CONTROLLED STUDY; DNA DETERMINATION; ELECTROPHORESIS; FERMENTATION; FOOD PROCESSING; MEAT; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STAPHYLOCOCCUS XYLOSUS; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 0036197579     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2002.01512.x     Document Type: Article

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