Selected characteristics of micrococci isolated from Spanish dry fermented sausages
- 1 December 1988
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 5 (4) , 185-193
- https://doi.org/10.1016/0740-0020(88)90017-2
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Characteristics of lactobacilli isolated from dry fermented sausagesInternational Journal of Food Microbiology, 1988
- A Taxonomic Study of Staphylococcus spp. Isolated from Fermented SausagesJournal of Food Science, 1986
- Identification of "Micrococcus candidus" ATCC 14852 as a strain of Staphylococcus epidermidis and of "Micrococcus caseolyticus" ATCC 13548 and Micrococcus varians ATCC 29750 as Members of a New Species, Staphylococcus caseolyticusInternational Journal of Systematic and Evolutionary Microbiology, 1982
- THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGEJournal of Food Science, 1976
- MICROBIOLOGY AND TECHNOLOGY OF THE PEPPERONI PROCESSJournal of Food Science, 1976
- Isolation and Characterization of Staphylococci from Human Skin II. Descriptions of Four New Species: Staphylococcus warneri, Staphylococcus capitis, Staphylococcus hominis, and Staphylococcus simulansInternational Journal of Systematic and Evolutionary Microbiology, 1975
- SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- Peptides, Amino Acids and Amines Liberated from β-Casein by Micrococcal Cell-Free PreparationsJournal of Dairy Science, 1973
- Use of Shake Cultures in a Semisolid Thioglycolate Medium for Differentiating Staphylococci from Micrococci1Applied Microbiology, 1972
- Recommendations: Subcommittee on Taxonomy of Staphylococci and MicrococciInternational Journal of Systematic and Evolutionary Microbiology, 1965