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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fe...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Singapore
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7347722/ https://www.ncbi.nlm.nih.gov/pubmed/32670656 http://dx.doi.org/10.1007/s10068-020-00789-5 |