Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products
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Title
Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products
Authors
Keywords
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Journal
International Journal of Food Engineering
Volume -, Issue -, Pages -
Publisher
Walter de Gruyter GmbH
Online
2018-11-28
DOI
10.1515/ijfe-2018-0021
References
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- Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products
- (2012) Peijun Li et al. MEAT SCIENCE
- Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive
- (2010) Andrea Lauková et al. FOOD CONTROL
- Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains
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- Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives
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- Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples
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