Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 178-186

  Iacumin, Lucilla ^a   Manzano, Marisa ^a   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Breed; Breeding system; Ecology; Fermented sausages; Staphylococcus

Indexed keywords

BACTERIAL PROTEIN; CATALASE;

ANIMAL; ARTICLE; BREEDING; CLASSIFICATION; COMPARATIVE STUDY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; GENETICS; GRAM POSITIVE COCCI; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYLOGENY; SWINE;

ANIMALS; BACTERIAL PROTEINS; BREEDING; CATALASE; FERMENTATION; FOOD HANDLING; GRAM-POSITIVE COCCI; MEAT PRODUCTS; MICROBIAL VIABILITY; PHYLOGENY; SWINE;

BACTERIA (MICROORGANISMS); MACROCOCCUS CASEOLYTICUS; MICROCOCCUS LUTEUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS HAEMOLYTICUS; STAPHYLOCOCCUS LENTUS; STAPHYLOCOCCUS SUCCINUS; STAPHYLOCOCCUS XYLOSUS;

EID: 84855192856     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.005     Document Type: Article

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