Growth and some physiological characteristics of Micrococcaceae strains in Italian dry fermented sausages were studied. Micrococcaceae strains included Staphylococci spp. and Micrococci spp. Staphylococci strains were found more than Micrococci ones and war coagulase negative. Selected strains of both genera had low G time at different temperatures and good proteolytic and lipolyticactivities in vitro.
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES
COMI, Giuseppe;MANZANO, Marisa;
1992-01-01
Abstract
Growth and some physiological characteristics of Micrococcaceae strains in Italian dry fermented sausages were studied. Micrococcaceae strains included Staphylococci spp. and Micrococci spp. Staphylococci strains were found more than Micrococci ones and war coagulase negative. Selected strains of both genera had low G time at different temperatures and good proteolytic and lipolyticactivities in vitro.File in questo prodotto:
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