Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis

Meat Science

Volumn 74, Issue 2, 2006, Pages 281-288

  Iacumin, Lucilla ^a   Comi, Giuseppe ^a   Cantoni, Carlo ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Characterization; Cluster analysis; Fermented sausages; RAPD; rep PCR; Sau PCR; Staphylococcus xylosus

Indexed keywords

STAPHYLOCOCCUS XYLOSUS;

EID: 33746227618     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.020     Document Type: Article

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