Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat

Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were charact...

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Bibliographic Details
Main Authors: Nicoletta P. Mangia, Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura, Giuseppe Blaiotta
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
coagulase-negative staphylococci
sheep fermented sausage
technological properties
proteolytic activity
SDS-PAGE
antibiotic resistance
Online Access:https://www.mdpi.com/2304-8158/13/4/633

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https://www.mdpi.com/2304-8158/13/4/633

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