Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages

Sixty-nine isolates obtained during the manufacture and ripening of Spanish fermented sausages were identified to species level using the Vitek Bacillus biochemical card, the dichotomous key and table proposed by Berkeley et al. ((1984). In Methods in Microbiology, Vol. 16. Academic Press, London, p...

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Veröffentlicht in:	Meat science 1996, Vol.42 (2), p.127-131
Hauptverfasser:	Encinas, Juan P., Sanz-Gómez, Javier, García-López, María-Luisa, García-Armesto, María-Rosario, Otero, Andrés
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus (bacteria) Biological and medical sciences characterization fermentation Food industries food industry Fundamental and applied biological sciences. Psychology Meat and meat product industries sausages testing
Online-Zugang:	Volltext
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