Characterization of Micrococcaceae isolated from Iberian dry-cured sausages

Meat Science

Volumn 75, Issue 4, 2007, Pages 696-708

  Martín, Alberto ^a   Colín, Blanca ^a   Aranda, Emilio ^a   Benito, María J ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antimicrobial activity; Biogenic amines; Iberian dry cured sausages; Micrococacceae; Starter culture; Technological properties

Indexed keywords

KOCURIA; MICROCOCCACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS CHROMOGENES; STAPHYLOCOCCUS LUGDUNENSIS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS XYLOSUS;

EID: 33846495595     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.001     Document Type: Article

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