Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
Hongying Li, Qiujin Zhu, Xi Chen, Jie Zhou, Jianping Wu
Topics & Concepts
StarterFermentationFood scienceCoagulaseProteaseBacteriaBiologyFermentation starterStaphylococcusFermentation in food processingMicrobiologyChemistryBiochemistryEnzymeStaphylococcus aureusLactic acidGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in Food