Selection of staphylococci strains isolated from a Portuguese traditional fermented/dry sausage for potential use as starter cultures

In order to evaluate its potential use as starter cultures, 104 isolates of Staphylococcus spp. were obtained from sausages and different sampling environment points in workshops A and B, at southern region of Portugal. PCR amplification was carried out to confirm genus and species allocation. From...

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Bibliographic Details
Main Author: Carvalho, L. (author)
Other Authors: Fernandes, M.J. (author), Fernandes, H. (author), Semedo-Lemsaddek, T. (author), Elias, M. (author), Barreto, A.S. (author), Fraqueza, M.J. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Staphylococcus coagulase negative
fermented meat products
starter culture
proteolytic activity
lipolytic activity
nitrate reductase activity
Online Access:http://hdl.handle.net/10174/8129
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/8129

Internet

http://hdl.handle.net/10174/8129

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