Characterization of specific microflora involved in "culatello" ripening

Annals of Microbiology

Volumn 54, Issue 1, 2004, Pages 49-58

  Sarra, P G ^a   Zacconi, C ^a   Scolari, G ^a  

^a NONE

Author keywords

"Culatello"; Characterization; Microflora; Ripening; Staphylococci

Indexed keywords

STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 1842843885     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Barrige M.I., Piette J.P.G. (1996). Reduction of adhesion of a Lactobacillus sp. to collagen sausage casing by proteins. Food Res. Int., 29: 249-257.
2. Bottazzi V., Bianchi F. (1980). A note on scanning electron microscopy of microorganisms associated with the kefir granule. J. Appl. Bacteriol., 48: 265-268.
3. Cocconcelli P.S., Porro D., Galandini S., Senini L. (1995). Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Lett. Appl. Microbiol., 21: 376-379.
4. Guo S.L., Chen M.T. (1991). Studies on the microbial flora of Chinese-style sausages. I. The microbical flora and its biochemical characteristics. Fleischwirtschoft., 71: 1425-1426.
5. Hammes W.P., Bosch Y., Wolf G. (1995). Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the fermentation of protein foods. J. Appl. Bacteriol. Symp. Suppl., 45: 2989-2995.
6. Morelli L., Callegari M.L., Coppi L.A.R., Sarra P.G. (2001). Development of an ARDRA identification for Staphylococcus spp. isolated from cured meats. American Society for Microbiology 101 General Meeting. May 20-24-2001. Orange Country Concention Center, Orlando - Florida - Abstract P101, p. 577.
7. Montel M.C., Reitz J., Talon R., Berdagué J.L., Rosset.Akrim S. (1996). Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of dry sausage model. Food Microbiol., 13: 489-495.
8. Mourey A., Kilbertus G. (1976). Simple media containing stabilized tributyrin for demonstrating lipolytic bacteria in foods and soils. J. Appl. Bacteriol., 40: 47-51.
9. Rebecchi A., Crivori S., Sarra P.G., Cocconcelli P.S. (1998). Physiological and molecular techniques for the study of bacterial community development in sausage fermentation. J. Appl. Microbiol., 84: 1043-1049.
10. Rodríguez M., Núnez F., Córdoba J.J., Sanabria C., Bermúdez E., Asensio M.A. (1994). Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. Int. J. Food Microbiol., 24: 329-335.
11. Stepanović S., Dakić I., Opavski N., Jeźek P., Ranin L. (2003). Influence of the growth medium composition on biofilm formation by Staphylococcus sciuri. Ann. Microbiol., 53: 63-74.
12. Toldrà F., Conception A.M., Monica F. (2001). Contribution of muscle aminopeptidases to flavour development in dry cured ham. Food Res. Int., 33: 181-185.
13. Ventura M., Casas I.A., Morelli L., Callegari M.L. (2000). Rapid identification of Lactobacillus spp. isolated from fecal and vaginal samples. Syst. Appl. Microbiol., 23: 504-509.