被选为干发酵香肠生产潜在发酵剂的六种微球菌菌株的实际身份。
Actual identity of six micrococcal strains selected as potential starter for dry fermented sausages production.
作者信息
Selgas M D, Sanz B, Ordóñez J A
机构信息
Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
出版信息
Microbiologia. 1989 Jun;5(1):53-5.
PMID:2803639
Abstract
The DNA guanine + cytosine contents of six strains previously selected as potential starters for their use for the dry fermented sausages production have been determined. Five strains were characterized as Micrococcus spp. and the remainder as incertae sedis.
摘要
已测定了先前选择的六种菌株的DNA鸟嘌呤+胞嘧啶含量，这些菌株有潜力用作干发酵香肠生产的起始菌株。五种菌株被鉴定为微球菌属，其余菌株分类地位不明。
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