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Article

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

International journal of food microbiology - 31 Aug 2009

Leroy Sabine, Lebert Isabelle, Chacornac Jean-Paul, Chavant Patrick, Bernardi Thierry, Talon Régine

Abstract excerpt

S. equorum is often isolated from naturally fermented sausages and from the environment of processing units. The aim of this work was first to characterize the genetic diversity of this species in a single small processing unit manufacturing traditional sausages without the use of starter cultures. One hundred and eighteen S. equorum isolates were collected from meat products and surfaces of this unit. Secondly,...

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PMID: 19157614
DOI: 10.1016/j.ijfoodmicro.2008.12.012

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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