Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

International Journal of Food Microbiology

Volumn 247, Issue , 2017, Pages 24-37

  Sánchez Mainar, María ^a   Stavropoulou, Despoina Angeliki ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Fermented sausage; Meat; Quality; Safety; Staphylococcus; Starter culture

Indexed keywords

ARGININE; BACTERIOCIN; NITRATE; NITRIC OXIDE SYNTHASE; NUCLEOSIDE; BACTERIAL PROTEIN; COAGULASE;

ALTERNATIVE ENERGY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; CLOSTRIDIUM BOTULINUM; COAGULASE NEGATIVE STAPHYLOCOCCUS; COLOR; DIET; FERMENTED MEAT; FERMENTED PRODUCT; FLAVOR; HUMAN; MEAT; MEDICAL LITERATURE; NONHUMAN; RISK ASSESSMENT; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; ANIMAL; ENZYMOLOGY; FERMENTATION; FOOD SAFETY; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PIG;

ANIMALS; BACTERIAL PROTEINS; COAGULASE; FERMENTATION; FOOD SAFETY; HUMANS; MEAT PRODUCTS; OXIDATION-REDUCTION; STAPHYLOCOCCUS AUREUS; SWINE;

EID: 84969627683     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.021     Document Type: Article

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