Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.

@article{Cachaldora2013TechnologicalAS,
  title={Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.},
  author={Aida Cachaldora and Sonia Fonseca and Inmaculada Franco and Javier Carballo},
  journal={Food microbiology},
  year={2013},
  volume={33 1},
  pages={61-8}
}
The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus… CONTINUE READING
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