کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4363912 | 1301585 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microbiological characteristics of “androlla”, a Spanish traditional pork sausage
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microbiological characteristics of “androlla”, a Spanish traditional pork sausage Microbiological characteristics of “androlla”, a Spanish traditional pork sausage](/preview/png/4363912.png)
چکیده انگلیسی
Among the isolates from MRS agar, Lactobacillus sakei predominated, followed by Lactobacillus curvatus, Lactobacillus alimentarius and Lactobacillus plantarum. Of the 200 isolates obtained from SPC agar+7.5% NaCl, only 56 strains belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus xylosus was the main species, followed by Staph. epidermidis; Staph. equorum, Staph. capitis and Staph. saprophyticus were isolated in very low proportions. Among the Micrococcaceae, Micrococcus luteus predominated, followed by Micrococcus lylae, Kocuria varians and Kocuria kristinae. Of the 150 isolates obtained from VRBG agar, Hafnia alvei was the main species, followed by Serratia liquefaciens and Enterobacter amnigenus; six isolates were identified as Salmonella. Among the 190 isolates obtained from KAA agar, 122 were considered enterococci; 20 isolates were identified as Enterococcus faecium, one as Enterococcus faecalis and 101 as Enterococcus inter faecalis-faecium.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 24, Issue 1, February 2007, Pages 52-58
Journal: Food Microbiology - Volume 24, Issue 1, February 2007, Pages 52-58
نویسندگان
MarÃa C. GarcÃa Fontán, José M. Lorenzo, Ana Parada, Inmaculada Franco, Javier Carballo,