Genotyping and Toxigenic Potential of Bacillus subtilis and Bacillus pumilus Strains Occurring in Industrial and Artisanal Cured Sausages

Artisanal and industrial sausages were analyzed for their aerobic, heat-resistant microflora to assess whether new emerging pathogens could be present among Bacillus strains naturally contaminating cured meat products. Sixty-four isolates were characterized by randomly amplified polymorphic DNA (RAP...

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Veröffentlicht in:Appl Environ Microbiol
Hauptverfasser: Matarante, Alessandra, Baruzzi, Federico, Cocconcelli, Pier Sandro, Morea, Maria
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology (ASM) 2004
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC520883/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15345396/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.9.5168-5176.2004
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