Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

International Journal of Food Microbiology

Volumn 166, Issue 1, 2013, Pages 168-175

  Janssens, M ^a   Myter, N ^a   De Vuyst, L ^a   Leroy, F ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Fermented sausage; Lactobacillus sakei; Spontaneous fermentation; Staphylococcus equorum; Staphylococcus saprophyticus

Indexed keywords

ARTICLE; BACTERIAL GROWTH; COAGULASE NEGATIVE STAPHYLOCOCCUS; COMMUNITY DYNAMICS; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; MEAT; MEAT FERMENTATION; MICROBIAL COMMUNITY; MOULD; NONHUMAN; PENICILLIUM; PENICILLIUM NALGIOVENSE; PH; STAPHYLOCOCCUS SAPROPHYTICUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; PENICILLIUM NALGIOVENSE; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 84880751306     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.034     Document Type: Article

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