Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

Martín, B

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. [electronic resource] - International journal of food microbiology Mar 2006 - 148-58 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0168-1605

10.1016/j.ijfoodmicro.2005.08.024 doi


Animals
Anti-Bacterial Agents--pharmacology
Base Sequence
Biogenic Amines--biosynthesis
Catalase--metabolism
DNA, Bacterial--analysis
Drug Resistance, Bacterial
Enterotoxins--biosynthesis
Fermentation
Lipolysis
Meat Products--microbiology
Microbial Sensitivity Tests
Peptide Hydrolases--metabolism
Phylogeny
Plasmids
Random Amplified Polymorphic DNA Technique--methods
Species Specificity
Staphylococcus--classification
Swine