Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.
Different amounts of enterotoxin A-, B-, and C1-producing staphylococci were added to dry sausage prepared by normal processes, either alone or in conjunction with a starter culture (micrococci and lactobacilli). The sausage was examined after 0, 3, 7, 14, and 30 days for staphylococci, micrococci,...
Tallennettuna:
| Julkaisussa: | Appl Environ Microbiol |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
American Society for Microbiology (ASM)
1976
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169710/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/942200/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.1.11-20.1976 |
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