The occurrence of Staphylococci on Greek fermented sausages [Vorkommen von Staphylokokken in griechischen Rohwürsten]

dc.contributor.author	Arkoudelos, JS	en
dc.contributor.author	Nychas, GJE	en
dc.contributor.author	Samaras, F	en
dc.date.accessioned	2014-06-06T06:43:16Z
dc.date.available	2014-06-06T06:43:16Z
dc.date.issued	1997	en
dc.identifier.issn	0015363X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1135
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0342646777&partnerID=40&md5=42ffce017110b5da863aae01029e24b2	en
dc.subject	Fermentation	en
dc.subject	Sausages	en
dc.subject	St. carnosus	en
dc.subject	Staphylococcus	en
dc.subject	Survey	en
dc.title	The occurrence of Staphylococci on Greek fermented sausages [Vorkommen von Staphylokokken in griechischen Rohwürsten]	en
heal.type	journalArticle	en
heal.publicationDate	1997	en
heal.abstract	In order to characterize some physicochemical and microbiological attributes of salami (dry fermented sausages) a survey was done on the products of the 7 companies that command the market for this type of product in the metropolitan area of Athens. In the present study attention was given to Staphytococcus spp., because it is now recognised that organisms of this genus can be important in the meat fermentation, particularly the species Staphylococcus carnosus. Staphylococcus carnosus was isolated and identified in several fermented sausages. From 100 isolates 17 were identified as St. carnosus. Staphylococcus hominis (8%) and St. xylosus (7%) were the most frequently isolated Staphylococci in Greek sausages. The Schleifer & Kramer and Mannitol salt agar media seem to be better than the Baird-Parker medium in Staphylococci recovery. A shelf-life of at least 14 weeks was achieved by all brands tested in the storage trial.	en
heal.journalName	Fleischwirtschaft	en
dc.identifier.issue	6	en
dc.identifier.volume	77	en
dc.identifier.spage	571	en
dc.identifier.epage	574	en