Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture.

Li, Hongying; Zhu, Qiujin; Chen, Xi; Zhou, Jie; Wu, Jianping

Li, Hongying; Zhu, Qiujin; Chen, Xi; Zhou, Jie; Wu, Jianping.

Afiliação

Li H; Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Life Sciences, Guizhou University, Guizhou, Guiyang 550025, China; Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmo
Zhu Q; Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Life Sciences, Guizhou University, Guizhou, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang 550025, China. Electronic addre
Chen X; China Meat Research Center, Beijing 100068, China.
Zhou J; School of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang 550025, China.
Wu J; Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. Electronic address: jwu3@ualberta.ca.

Food Res Int ; 162(Pt A): 111957, 2022 12.

Article em En | MEDLINE | ID: mdl-36461208

Assuntos

Produtos da Carne; Carne de Porco; Coagulase; Peptídeo Hidrolases; Proteólise

Palavras-chave

Coagulase-negative staphylococci; Fermentation capacity; Fermented sausages; Protease activity; Staphylococcus simulans

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne de Porco / Produtos da Carne Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de publicação: Canadá

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