Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style sponta...

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Bibliographic Details
Main Authors: Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, Stefaan De Smet, Frédéric Leroy
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-09-01
Series:Frontiers in Microbiology
Subjects:
Staphylococcus xylosus
Staphylococcus equorum
Staphylococcus saprophyticus
starter cultures
dry fermented sausages
pH
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.02232/full

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