Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat

Meat Science

Volumn 77, Issue 2, 2007, Pages 204-212

  Essid, Ines ^a   Ben Ismail, Hanen ^b   Bel Hadj Ahmed, Sami ^c   Ghedamsi, Rahik ^a   Hassouna, Mnasser ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^c PASTEUR INSTITUTE OF TUNIS   (Tunisia)

Author keywords

Enzymatic activities; Staphylococcus xylosus; Technological properties; Traditional salted meat

Indexed keywords

ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; PSEUDOMONAS; SALMONELLA CHOLERAESUIS SUBSP. ARIZONAE; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS XYLOSUS;

EID: 34347407331     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.003     Document Type: Article

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