Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats

Journal of Applied Microbiology

Volumn 103, Issue 3, 2007, Pages 743-751

  Tremonte, P ^a   Succi, M ^a   Reale, A ^a   Di Renzo, T ^a   Sorrentino, E ^a   Coppola, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Interaction; Kocuria varians; Proteolytic activity; Sausage; Staphylococcus xylosus

Indexed keywords

ALGAE; ELECTROPHORESIS; MEATS; POLYSACCHARIDES; PROTEOLYSIS;

CELL-FREE; IN-VITRO; INTERACTION; KOCURIA VARIAN; MEAT PRODUCTS; PROTEOLYTIC ACTIVITIES; SAUSAGE; SPECTROPHOTOMETRIC ASSAYS; STAPHYLOCOCCUS XYLOSU; SUPERNATANTS;

STRAIN;

BACTERIUM; BIOASSAY; ELECTROKINESIS; FERMENTATION; GROWTH RATE; MEAT; MICROBIAL ACTIVITY;

AGAR MEDIUM; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTATION; IN VITRO STUDY; IN VIVO STUDY; KOCURIA VARIANS; MEAT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROPHOTOMETRY; STAPHYLOCOCCUS XYLOSUS;

KOCURIA VARIANS; STAPHYLOCOCCUS XYLOSUS;

EID: 34547861252     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03315.x     Document Type: Article

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