Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

Luca Cocolin, Marisa Manzano, C. Cantoni et al. · Applied and Environmental Microbiology · 2001 · 324 citations · Full text

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Teresa Aymerich, Belén Martín, Margarita Garriga et al. · Applied and Environmental Microbiology · 2003 · 249 citations · Full text

Food-borne Pathogens, Microbial Quality, Microbial Contamination +14

Isolation and Species Distribution of Staphylococci from Animal and Human Skin.

Naoko Nagase, Asako Sasaki, Kenji Yamashita et al. · Journal of Veterinary Medical Science · 2002 · 241 citations · Full text

Antibiotic Adjuvant, Veterinary Microbiology, Dermatology +17

Characterization of the microbial flora from a traditional Greek fermented sausage

Eleftherios H. Drosinos, Marios Mataragas, N. Xiraphi et al. · Meat Science · 2004 · 193 citations

Microbial Flora, Food Fermentation, In Vitro Fermentation +8

Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

Régine Talòn, Sabine Léroy, Isabelle Lebert · Meat Science · 2007 · 182 citations

Microbial Diversity, Indigenous Starters, Food Fermentation +9