Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages

Journal of Applied Microbiology

Volumn 102, Issue 1, 2007, Pages 238-244

  Corbiere Morot Bizot, S ^a   Leroy, S ^a   Talon, R ^a  

^a CEMAGREF   (France)

Author keywords

Oligonucleotide array; PCR; PFGE; Staphylococcus carnosus; Staphylococcus xylosus; Starter cultures

Indexed keywords

FOOD PROCESSING; MEATS; OLIGONUCLEOTIDES;

DRY-FERMENTED SAUSAGES; GRAM POSITIVE; OLIGONUCLEOTIDE ARRAYS; PCR; PFGE; PROCESSING PLANTS; SPECIES SPECIFICS; STAPHYLOCOCCUS CARNOSI; STAPHYLOCOCCUS XYLOSU; STARTER CULTURES;

ELECTROPHORESIS;

BACTERIUM; ELECTROKINESIS; FERMENTATION; FOOD PROCESSING; GROWTH RATE; MEAT; POLYMERASE CHAIN REACTION; SURVIVAL;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA MICROARRAY; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD PROCESSING; INOCULATION; MICROBIAL ACTIVITY; NONHUMAN; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS XYLOSUS;

EID: 33845640078     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03041.x     Document Type: Article

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