IDENTIFICATION OF STAPHYLOCOCCUS CARNOSUS STRAINS FROM FERMENTED FISH AND SOY SAUCE MASH

Gram-positive and catalase-positive cocci isolated from fermented fish and soy sauce mash were systematically studied based on phenotypic and chemotaxonomic characteristics. They were separated into 2 groups (A and B) by photobiotin labeling DNA-DNA hybridization. Of 18 isolates studied, 10 (Group A...

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Veröffentlicht in:	Journal of general and applied microbiology 1991, Vol.37(6), pp.479-494
Hauptverfasser:	TANASUPAWAT, SOMBOON, HASHIMOTO, YASUHIRO, EZAKI, TAKAYUKI, KOZAKI, MICHIO, KOMAGATA, KAZUO
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food microbiology Fundamental and applied biological sciences. Psychology Staphylococcus carnosus
Online-Zugang:	Volltext
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