Results 91 to 100 of about 21,090,652 (170)

Additional file 2: of Comparative proteomic analysis reveals drug resistance of Staphylococcus xylosus ATCC700404 under tylosin stress

, 2019
Altered proteins of S. xylosus in response to tylosin treatment by quantitative proteomic method. Comparison between S. xylosus ATCC700404 and the proteins of S. xylosus treated with 0.25 μg/mL tylosin analyzed by iTRAQ. Based on a fold-change of >1.2
Xing Xiaoxu (6907520), Fei Yu (61577), Yonghui Zhou (322913), Wenqiang Cui (5495933), Ruixiang Che (3219717), Jinpeng Wang (309860), Bello-Onaghise God’spower (6907523), Xin Liu (43569), Mo Chen (299059), Wenya Ding (1620823), Yanhua Li (279177)   +10 more
core   +1 more source

Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA

, 1997
The aim of this study was to identify the strengths and weaknesses of two typing methods, antibiogram typing and low-frequency restriction fragment analysis of genomic DNA, for the differentiation of Staphylococcus xylosus strains.
MAURIELLO, GIANLUIGI, Giancarlo Moschetti, Gianluigi Mauriello, MOSCHETTI G., Francesco Villani, VILLANI, FRANCESCO   +5 more
core   +2 more sources

Investigation of the microorganism combinations on aroma in fermented sucuk [PDF]

Eurasian Journal of Veterinary Sciences
Aim: In this study, it was investigated that microorganism combinations which are obtained from natural flora of sucuk dough producing traditional method, effect on aroma. Materials and Methods: L. plantarum, L.sake, L. curvatus, S. xylosus were isolated
Yağmur Nil Demirel, Zeki Gürler
doaj  

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat

Foods
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated.
Nicoletta P. Mangia, Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura, Giuseppe Blaiotta   +5 more
doaj   +1 more source

Transcriptomic adaptation of [i]staphylococcus xylosus[/i] to a cheese model

, 2016
Staphylococcus xylosus belongs to the food-related species of coagulase-negative staphylococci. Thisspecies is present in the natural microbiota of traditional cheeses.
Even, Sergine, Le Loir, Yves, Leroy, Sabine, de La Foye, Anne, Talon, Régine, Micheau, Pierre   +5 more
core   +2 more sources

Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

Food Technology and Biotechnology, 2003
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied.
Fabio Favati, Maria Schirone, Maria Martuscelli, Maria Antonietta Crudele, Fernanda Galgano   +4 more
doaj  

Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type

Foods
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S.
Mükerrem Kaya, Güzin Kaban
doaj   +1 more source

Aroma components from dried sausages fermented with Staphylococcus xylosus

, 1994
Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages.
Stahnke, Marie Louise Heller
core   +1 more source

Staphylococcus spp. in Salad Vegetables: Biodiversity, Antimicrobial Resistance, and First Identification of Methicillin-Resistant Strains in the United Arab Emirates Food Supply

Foods
Contamination of leafy greens with Staphylococcus spp. can occur at various supply chain stages, from farm to table. This study comprehensively analyzes the species diversity, antimicrobial resistance, and virulence factors of Staphylococci in salad ...
Ihab Habib, Glindya Bhagya Lakshmi, Mohamed-Yousif Ibrahim Mohamed, Akela Ghazawi, Mushtaq Khan, Rami H. Al-Rifai, Afra Abdalla, Febin Anes, Mohammed Elbediwi, Hazim O. Khalifa, Abiola Senok   +10 more
doaj   +1 more source

Optimization of nitrite content in beetroot fermented by s taphylococci xylosus using response surface methodology(RSM)

IOP Conference Series: Earth and Environmental Science, 2018
Y, Q. Cui, F. Wang, M. X. Pang, J.H. Qi
openaire   +1 more source