A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages

A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages

ABSTRACT Computer assisted numerical analysis was done on 182 characters for each of 107 strains, including 79 Gram‐positive, catalase‐positive, facultatively anaerobic cocci from 14 different types of fermented sausage offered for retail sale in the UK. The majority of meat isolates was identified...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1986-03, Vol.51 (2), p.295-297
Hauptverfasser: SEAGER, M.S., BANKS, J.G., BLACKBURN, C. de W., BOARD, R.G.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
fermentation
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
sausages
Staphylococcus saprophyticus
Staphylococcus warneri
Staphylococcus xylosus
starter cultures
taxonomy (numerical)
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:ABSTRACT Computer assisted numerical analysis was done on 182 characters for each of 107 strains, including 79 Gram‐positive, catalase‐positive, facultatively anaerobic cocci from 14 different types of fermented sausage offered for retail sale in the UK. The majority of meat isolates was identified with Staphylococcus xylosus (38%), saprophyticus (29%) or warneri (10%); eight isolates were left unassigned to a species. The identification matrix derived from these data provided the basis for objective differentiation of isolates from fermented meats.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1986.tb11113.x