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Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria > Firmicutes > Bacillus/Clostridium group > Bacillus/Lactobacillus/Streptococcus group > Bacillus/Staphylococcus group > Staphylococcaceae > Staphylococcus > Staphylococcus succinus × 7 items, grouped by Biological Sciences (view ungrouped items) biochemistry (6)    (Click to View) Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk International journal of food microbiology (Click to View) Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology Food microbiology (Click to View) DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci International journal of food microbiology (Click to View) Halotolerant, alkaliphilic urease-producing bacteria from different climate zones and their application for biocementation of sand World journal of microbiology and biotechnology (Click to View) Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures International journal of food microbiology (Click to View) Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures International journal of food microbiology biological properties and phenomena (3)    (Click to View) DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci International journal of food microbiology (Click to View) Halotolerant, alkaliphilic urease-producing bacteria from different climate zones and their application for biocementation of sand World journal of microbiology and biotechnology (Click to View) Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures International journal of food microbiology cell biology (1)    (Click to View) DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci International journal of food microbiology genetics (4)    (Click to View) Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk International journal of food microbiology (Click to View) DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci International journal of food microbiology (Click to View) Halotolerant, alkaliphilic urease-producing bacteria from different climate zones and their application for biocementation of sand World journal of microbiology and biotechnology (Click to View) Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures International journal of food microbiology immunology (2)    (Click to View) DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci International journal of food microbiology (Click to View) Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures International journal of food microbiology microbiology (5)    (Click to View) Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk International journal of food microbiology (Click to View) Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology Food microbiology (Click to View) Halotolerant, alkaliphilic urease-producing bacteria from different climate zones and their application for biocementation of sand World journal of microbiology and biotechnology (Click to View) Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures International journal of food microbiology (Click to View) Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures International journal of food microbiology organisms (2)    (Click to View) Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk International journal of food microbiology (Click to View) Halotolerant, alkaliphilic urease-producing bacteria from different climate zones and their application for biocementation of sand World journal of microbiology and biotechnology physiology (2)    (Click to View) Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology Food microbiology (Click to View) Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures International journal of food microbiology