Journal of Food Quality / 2017 / Article / Tab 2

Review Article

The Use of Starter Cultures in Traditional Meat Products

Table 2

Species of GCC+ isolated from fermented sausages and their role in the fermentation process.

FamilyGenusSpeciesMetabolic activitiesReferences

StaphylococcaceaeStaphylococcus (CNS)S. xylosus(i) Nitrate reductase
(ii) Proteolytic
(iii) Lipolytic
(iv) Catalase
S. carnosus
S. equorum
S. succinus
S. saprophyticus

MicrococcaceaeMicrococcusM. luteus

M. lylae
(i) Nitrate reductase
(ii) Antioxidative
(iii) Catalase
(iv) Lipolytic
(v) Proteolytic
[27, 43]
KocuriaK. varians

K. kristinae
(i) Nitrate reductase
(ii) Proteolytic
(iii) Lipolytic
[42, 4446]

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.