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Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture

High Proteolytic ActivityCoagulase Negative StaphylococciFood FermentationPotential Starter CultureBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologyFood ProcessingClinical MicrobiologyFood SafetyHealth Sciences