gel compare, version 4.1, software package (Applied Maths)
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Applied Maths
gel compare, version 4.1, software package
Gel Compare, Version 4.1, Software Package, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/gel+compare+version+4%2E1/gel+compar+ii+software/pmc12195457-131-13-23
Average 90 stars, based on 1 article reviews
Gel Compare, Version 4.1, Software Package, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/gel+compare+version+4%2E1/gel+compar+ii+software/pmc12195457-131-13-23
Average 90 stars, based on 1 article reviews
gel compare, version 4.1, software package - by Bioz Stars,
2026-10
90/100 stars
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Electrophoresis:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Staining:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Software:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Denaturing Gradient Gel Electrophoresis:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Amplification:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Agarose Gel Electrophoresis:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Comparison:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. Polymerase Chain Reaction:Article Title: Diversity of Vaginal Lactic Acid Bacterial Microbiota in 15 Algerian Pregnant Women with and without Bacterial Vaginosis by using Culture Independent Method Article Snippet: Amplified DNA was analysed after electrophoresis in 1.5% Article Title: Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Article Snippet: Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium).. Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ri- Article Title: Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. Article Snippet: As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water.. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately.. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. Article Title: Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Article Snippet: Banding patterns were analyzed using Gel Compare ( Article Title: Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk. Article Snippet: Banding patterns were analyzed using Gel Compare, Article Title: Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Article Snippet: a Di.Va.P.R.A., Faculty of Agriculture, University of Turin, Via Leonardo da Vinci, 44 – 10095 Grugliasco, Torino, Italy b Dipartimento di Scienze degli Alimenti, Faculty of Agriculture, University of Udine, Via Sondrio 2A – 33100 Udine, Italy c Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Faculty of Veterinary Medicine, University of Milan, Via Celoria 10 – 20121 Milan, Italy Article Title: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Article Snippet: Banding patterns were analysed using Gel Compare, Article Title: Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Article Snippet: Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage.. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy.. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. |