Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South R...

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Detalles Bibliográficos
Autores principales: Fiorentini, Ângela Maria, Sawitzki, Maristela Cortez, Bertol, Teresinha Marisa, Sant’Anna, Ernani S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768508/
https://www.ncbi.nlm.nih.gov/pubmed/24031331
http://dx.doi.org/10.1590/S1517-838220090001000022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768508/
https://www.ncbi.nlm.nih.gov/pubmed/24031331
http://dx.doi.org/10.1590/S1517-838220090001000022

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