INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Some physiological, biochemical and technological characteristics of gram positive cocci isolated from cured meat products.
Autor/es:
GRACIELA MARGARITA VIGNOLO; DE RUIZ HOLGADO, AIDA ARGENTINA PESCE; G OLIVER,
Revista:
Microbiologie Aliments Nutrition
Editorial:
MAN
Referencias:
Lugar: Pris; Año: 1988 vol. 6 p. 323 - 327
ISSN:
0759-0644
Resumen:
50 strains of Micrococcus were isolated from dry sausages obtained from retail stores. Phisiological and Biochemical properties of these strains demonstrated that 60% of them belonged to the species Micrococcus varians, 26% to Micrococcus luteus, and only 14% to Staphylococcus carnosus. Some strains from the first group exhibited a strong nitrate-reducing ability together with a weak lipolytic activity, a chracteristic that make them technologically adequate for their inclusion as starter cultures for the fermentation of dry sausages.
