Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 60-66

  Sánchez Mainar, María ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Arginine; Coagulase negative staphylococci; Fermented sausage; Meat fermentation; Nitrate reductase; Nitric oxide synthase

Indexed keywords

NITRATE REDUCTASE; NITRIC OXIDE SYNTHASE; NITRIC ACID DERIVATIVE; NITRIC OXIDE;

ACIDIFICATION; ARTICLE; COAGULASE NEGATIVE STAPHYLOCOCCUS; COMMUNITY DYNAMICS; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; LACTOBACILLUS SAKEI; MEAT INDUSTRY; MICROBIAL COMMUNITY; MICROBIAL METABOLISM; MICROFLORA; NONHUMAN; PH; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS HAEMOLYTICUS; STAPHYLOCOCCUS SAPROPHYTICUS; BIOSYNTHESIS; COLOR; ENZYMOLOGY; FOOD CONTROL; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; STANDARDS; STAPHYLOCOCCUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS HAEMOLYTICUS; STAPHYLOCOCCUS SAPROPHYTICUS;

COLOR; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; MEAT PRODUCTS; NITRATE REDUCTASE; NITRATES; NITRIC OXIDE; NITRIC OXIDE SYNTHASE; OXIDATION-REDUCTION; STAPHYLOCOCCUS;

EID: 84940448681     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.03.009     Document Type: Article

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