Actual identity of six micrococcal strains selected as potential starter for dry fermented sausages production.
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.
Selgas
M D
MD
Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
Sanz
B
B
Ordóñez
J A
JA
D000818:Animals; D001482:Base Composition; D004269:DNA, Bacterial / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat; D008461:Meat Products; D008837:Micrococcus / Q000145:classification / Q000302:isolation & purification*; D013045:Species Specificity
D004269:DNA, Bacterial