Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology
Abstract
The aim of this study was to compare the ecology of catalase-positive cocci (CPC) present in traditional fermented sausages produced using different breeds of pork, each of which was raised in two different environments and processed using two different technologies. Semi-quantitative molecular methods were used to determine bacterial identities. Almost all fermentations were characterised by a significant increase in CPC during the first few...
Paper Details
Title
Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology
Published Date
Apr 1, 2012
Journal
Volume
29
Issue
2
Pages
178 - 186
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Notes
History