Use of recA gene sequence analysis for the identification of Staphylococcus equorum strains predominant on dry-cured hams

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1205-1210

  Landeta, Gerardo ^a   Reverón, Inés ^a   Carrascosa, Alfonso V ^b   Rivas, Blanca de las ^a   Muñoz, Rosario ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Dry cured ham; Identification method; RecA gene; Staphylococcus equorum; Staphylococcus xylosus

Indexed keywords

BACTERIAL PROTEIN; PRIMER DNA; RECA PROTEIN;

ARTICLE; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA SEQUENCE; EVALUATION; GENETICS; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; STAPHYLOCOCCUS;

BACTERIAL PROTEINS; BACTERIAL TYPING TECHNIQUES; DNA PRIMERS; MEAT PRODUCTS; REC A RECOMBINASES; SEQUENCE ANALYSIS, DNA; STAPHYLOCOCCUS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS VITULINUS; STAPHYLOCOCCUS XYLOSUS;

EID: 79957944991     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.04.006     Document Type: Article

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