Literature DB >> 2803639

Actual identity of six micrococcal strains selected as potential starter for dry fermented sausages production.

M D Selgas1, B Sanz, J A Ordóñez.   

Abstract

The DNA guanine + cytosine contents of six strains previously selected as potential starters for their use for the dry fermented sausages production have been determined. Five strains were characterized as Micrococcus spp. and the remainder as incertae sedis.

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Year:  1989        PMID： 2803639

Source DB:  PubMed          Journal:  Microbiologia        ISSN： 0213-4101


  2 in total

1.  Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential.

Authors:  M Rodríguez; F Núñez; J J Córdoba; E Bermúdez; M A Asensio
Journal:  Appl Environ Microbiol       Date:  1996-06       Impact factor: 4.792

2.  Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Authors:  T Aymerich; B Martín; M Garriga; M Hugas
Journal:  Appl Environ Microbiol       Date:  2003-08       Impact factor: 4.792
  2 in total

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