Results 101 to 110 of about 230,092 (185)

Staphylococcus xylosus (cartographie du génome et diversité génétique)

, 2007
Staphylococcus xylosus est une bactérie ubiquitaire, commensale de la peau et des muqueuses des mammifères. C'est un des principaux ferments utilisés en salaison. Nous avons établi la carte physique et génétique de la souche modèle S. xylosus C2a.
DORDET-FRISONI, Emilie, TALON, Régine
core   +1 more source

Etude microbiologique des feuilles fermentées de manioc: "Ntoba Mbodi" [PDF]

Tropicultura, 2003
Microbiological Study of "Ntoba-Mbodi", Fermented Cassava Leaves. Some families and small processing units proceed by way of fermentation of the cassava leaves to make "ntoba mbodi", a dish with a particular taste and flavor.
Bouanga Kalou, G., Kobawila, SC., Louembé, D., Kéléké, S.   +3 more
doaj  

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage

Czech Journal of Food Sciences, 2019
The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated.
Anita Rokaityte, Gintare Zaborskiene, Sonata Gustiene, Raimondas Raudonis, Valdimaras Janulis, Galina Garmiene, Arturas Stimbirys   +6 more
doaj   +1 more source

Staphylococcus xylosus strain X18 16S ribosomal RNA gene, partial sequence

, 2007
Staphylococcus xylosus strain X18 16S ribosomal RNA gene, partial sequence GenBank: EF424595.
PRETTI, CARLO, SOLDANI, GIULIO, Jousson O, INTORRE, LUIGI, VANNI, MICHELE, Cardini G, DI BELLO, DOMENICA   +6 more
core  

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

Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with Staphylococcus During Air-Drying Process

Foods
Air-dried pork coppa is highly favored for its unique organoleptic and flavor characteristics. However, the traditional long processing cycle and uncontrollable environmental conditions lead to unstable product quality.
Juanjuan Du, Linyuan Feng, Ying Wang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Xiaoyan Tang, Wei Wang, Yu Ding, Shuai Zhuang, Wendi Teng   +10 more
doaj   +1 more source

Bioremediation of heavy metals using Staphylococcus xylosus isolates from the little Akaki river, Addis Ababa, Ethiopia

Discover Environment
Biological treatment systems using microbes are more efficient and environmentally friendly compared to conventional technologies for heavy metal removal.
Smegnew Melese, Bayable Atinafu, Getnet Belay, Addis Simachew   +3 more
doaj   +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

Protocols for genetic labeling and tracing of Staphylococcus xylosus during tumor progression. [PDF]

STAR Protoc, 2022
Dong T, Fu A, Cai S.
europepmc   +1 more source

Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces:Part II. The influence of growth parameters

, 1999
Aseptic model minces inoculated with commercial samples of either Staphylococcus xylosus or Staphylococcus carnosus were prepared in accordance with an experimental design investi-gating the effect of seven parameters: fermentation temperature, pH, salt,
Stahnke, Marie Louise Heller
core   +1 more source