Characterization of micrococcaceae isolated from dry fermented sausage

By E. Papamanoli, P. Kotzekidou, N. Tzanetakis, E. Litopoulou-Tzanetaki. 2002

175 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/bc86d4086c2f9277340c0e493ac283d6090273a5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. E. Ringø
2. Å. Krogdahl
3. F. Leroy
4. R. Myklebust
5. L. De Vuyst

In Food Science

1. E. Ringø
2. F. Leroy
3. L. De Vuyst
4. F. Remize
5. Amandine Fessard

Citations in the corpus

• Functional meat starter cultures for improved sausage fermentation. (2006, background): “In addition to staphylococci, Kocuria varians, formerly known as Micrococcus varians , or other kocuriae are sometimes isolated in small quantities from naturally fermented sausage (Coppola et al., 1997; Papamanoli et al., 2002; Gardini et al., 2003).”
• Characterisation of the microbiota associated with intestine of Atlantic cod (Gadus morhua L.): The effect of fish meal, standard soybean meal and a bioprocessed soybean meal (2006, background): “, 2000), dry fermented sausage (Papamanoli et al., 2002) and the GI tract of Atlantic salmon (BakkeMcKellep et al.”