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

Iberian ham is an uncooked, cured meat product ripened under natural uncontrolled conditions for 18 to 24 months. Gram-positive, catalase-positive cocci are the main microbial population in Iberian ham for most of the ripening time. Since some of these organisms are able to produce enterotoxins, ade...

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Foilsithe in:	Appl Environ Microbiol
Príomhchruthaitheoirí:	Rodríguez, M, Núñez, F, Córdoba, J J, Bermúdez, E, Asensio, M A
Formáid:	Artigo
Teanga:	Inglês
Foilsithe / Cruthaithe:	American Society for Microbiology (ASM) 1996
Ábhair:	Research Article
Rochtain ar líne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC167969/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8787389/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.6.1897-1902.1996
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