Results 111 to 120 of about 20,843,173 (195)

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  

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

Genome sequencing, assembly, annotation and analysis of Staphylococcus xylosus strain DMB3-Bh1 reveals genes responsible for pathogenicity

, 2016
Background: Staphylococcus xylosus is Coagulase-Negative Staphylococci (CNS), found occasionally on the skin of humans but recurrently on other mammals.
Javed N. Agrewala, Sathyabama, Sathyaseelan, Nida Mubin, Shanmugam Mayilraj, Gurwinder Kaur, Kaur, Gurwinder, Arora, Amit, Sathyaseelan Sathyabama, Agrewala, Javed N., Mubin, Nida, Mayilraj, Shanmugam, Sheenam Verma, Verma, Sheenam, Amit Arora   +13 more
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

Designing and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from fermented sausages.

, 2003
Rapid and reliable identification of Staphylococcus xylosus was achieved by species-specific PCR assays. Two sets of primers, targeting on xylulokinase (xyl B) and 60 kDa heat-shock protein (hsp60) genes of S.
PARENTE, Eugenio, PENNACCHIA C., VILLANI F., BLAIOTTA G.   +3 more
core   +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

Adaptation of Staphylococcus xylosus to meat model, impact of nitroso compounds and use of iron sources

, 2014
Staphylococcus xylosus est couramment utilisé comme ferment dans les produits carnés pour son rôle dans le développement de la flaveur et de la couleur. Beaucoup de propriétés technologiques ont été caractérisées in vitro.
Vermassen, Aurore
core  

Adaptation de Staphylococcus xylosus à la matrice carnée, impact des composés nitrosés et utilisation des sources de fer

, 2014
Staphylococcus xylosus is used as starter culture in meat product for its role in the development of flavor and color. S. xylosus is characterized for its technological properties in vitro.
Vermassen, Aurore
core  

Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus

, 2004
Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric ...
Stahnke, Louise Heller, Olesen, Pelle Thonning, Talon, R.   +2 more
core  

Design and evaluation of specific primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages.

, 2003
Rapid and reliable identification of Staphylococcus xylosus was achieved by species-specific PCR assays. Two sets of primers, targeting on xylulokinase (xylB) and 60 kDa heat-shock protein (hsp60) genes of S. xylosus, respectively, were designed. Species-
PENNACCHIA C., PARENTE E., VILLANI, FRANCESCO, BLAIOTTA, GIUSEPPE   +3 more
core   +1 more source