Phenotypic and molecular characterization of Staphylococcus xylosus: Technological potential for use in fermented sausage

Brazilian Archives of Biology and Technology

Volumn 52, Issue 3, 2009, Pages 737-746

  Fiorentini, Ângela Maria ^a,b   Sawitzki, Maristela Cortez ^a,d   Bertol, Teresinha Marisa ^c   Angonesi Brod, Fábio Cristiano ^a   Pelisser, Márcia Regina ^a   Maisonnave Arisi, Ana Carolina ^a   Sant'Anna, Ernani Sebastião ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Universidade de Ijui   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

^d UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL   (Brazil)

Author keywords

Fermented sausage; PCR; Staphylococcus xylosus; Starter cultures

Indexed keywords

MICROCOCCACEAE; STAPHYLOCOCCUS XYLOSUS;

EID: 69549116998     PISSN: 15168913     EISSN: 15168913     Source Type: Journal    
DOI: 10.1590/S1516-89132009000300026     Document Type: Article

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