2018•Food MicrobiologyRequires access

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

Despoina Angeliki Stavropoulou, Panagiota S. Filippou, Stefaan De Smet, Luc De Vuyst, Frédéric Leroy

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Key concepts: Staphylococcus saprophyticus, Staphylococcus xylosus, Coagulase, Staphylococcus, Food science, Staphylococcus lugdunensis, Fermentation, Staphylococcus epidermidis

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Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system — Research Paper | ScholarLens