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
[3942]
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]


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