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...
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| Veröffentlicht in: | Journal of food science 1986-03, Vol.51 (2), p.295-297 |
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| container_end_page | 297 |
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| container_issue | 2 |
| container_start_page | 295 |
| container_title | Journal of food science |
| container_volume | 51 |
| creator | SEAGER, M.S. BANKS, J.G. BLACKBURN, C. de W. BOARD, R.G. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1986.tb11113.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1986.tb11113.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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)</subject><ispartof>Journal of food science, 1986-03, Vol.51 (2), p.295-297</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4155-a33043d575e48387028379dc1d3882e470916f1f642a5660b4afe161cbaff8b63</citedby><cites>FETCH-LOGICAL-c4155-a33043d575e48387028379dc1d3882e470916f1f642a5660b4afe161cbaff8b63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1986.tb11113.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1986.tb11113.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8585649$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>SEAGER, M.S.</creatorcontrib><creatorcontrib>BANKS, J.G.</creatorcontrib><creatorcontrib>BLACKBURN, C. de W.</creatorcontrib><creatorcontrib>BOARD, R.G.</creatorcontrib><title>A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages</title><title>Journal of food science</title><description>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.</description><subject>Biological and medical sciences</subject><subject>fermentation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><subject>sausages</subject><subject>Staphylococcus saprophyticus</subject><subject>Staphylococcus warneri</subject><subject>Staphylococcus xylosus</subject><subject>starter cultures</subject><subject>taxonomy (numerical)</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><recordid>eNqVkF1P2zAUhq1pSOvY_kOEJu6S-fg73CAElHZD7KKMXVquY7OUpA52Itp_v0StuJ9v7HP0-nmlB6EzwAWM5_umACp4TgSBAkolin497Wmx-4BmIDnOqWLwEc0wJiQHYPIT-pzSBk8zFTO0vMoezS5sQ1vbbNUP1T4LfnyY7u--CTZYO6QsdV2RLVNoTO-qzMfQZnMXW7edxpUZknl26Qs68aZJ7uvxPkW_57eP14v8_tfd8vrqPrcMOM8NpZjRikvumKJKYqKoLCsLFVWKOCZxCcKDF4wYLgReM-MdCLBr471aC3qKzg_cLobXwaVet3WyrmnM1oUhaWACUybLMXhxCNoYUorO6y7WrYl7DVhPlvRGT_b0ZE9P9vTRnt6Nn78dW0yypvHRbG2d3gmKKy7Y1HF5iL3Vjdv_R4H-Mb9ZkZKPhPxAqFPvdu8EE1-0kFRy_efhTuOnxc8nolZ6Qf8BoheSPQ</recordid><startdate>198603</startdate><enddate>198603</enddate><creator>SEAGER, M.S.</creator><creator>BANKS, J.G.</creator><creator>BLACKBURN, C. de W.</creator><creator>BOARD, R.G.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>198603</creationdate><title>A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages</title><author>SEAGER, M.S. ; BANKS, J.G. ; BLACKBURN, C. de W. ; BOARD, R.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4155-a33043d575e48387028379dc1d3882e470916f1f642a5660b4afe161cbaff8b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>Biological and medical sciences</topic><topic>fermentation</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><topic>sausages</topic><topic>Staphylococcus saprophyticus</topic><topic>Staphylococcus warneri</topic><topic>Staphylococcus xylosus</topic><topic>starter cultures</topic><topic>taxonomy (numerical)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SEAGER, M.S.</creatorcontrib><creatorcontrib>BANKS, J.G.</creatorcontrib><creatorcontrib>BLACKBURN, C. de W.</creatorcontrib><creatorcontrib>BOARD, R.G.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SEAGER, M.S.</au><au>BANKS, J.G.</au><au>BLACKBURN, C. de W.</au><au>BOARD, R.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages</atitle><jtitle>Journal of food science</jtitle><date>1986-03</date><risdate>1986</risdate><volume>51</volume><issue>2</issue><spage>295</spage><epage>297</epage><pages>295-297</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1986.tb11113.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1986-03, Vol.51 (2), p.295-297 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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) |
| title | A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages |
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