Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits

Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits

Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two differen...

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Bibliographic Details
Main Authors: Annalisa Rebecchi, Francesco Miragoli, Constanza Lopez, Daniela Bassi, Cecilia Fontana
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Microorganisms
Subjects:
llama meat
fermented sausages
coagulase-negative staphylococci
starter cultures
safety traits
Online Access:https://www.mdpi.com/2076-2607/8/5/629

Internet

https://www.mdpi.com/2076-2607/8/5/629

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