214 Chapter 10
Buckenh ü skes , H. 1994. Bacterial starter cultures for
fermented sausages. Meat Focus International
12 : 497 – 500.
Campbell - Platt , G. , and P. E. Cook. 1995. Fermented
Meats. Glasgow, UK : Blackie Academic &
Professional.
Casaburi , A. , M. Aristoy , S. Cavella , R. Di Monaco , D.
Ercolini , F. Toldra , and F. Villani. 2007. Biochemical
and sensory characteristics of traditional fermented
sausages of vallo di diano (Southern Italy) as affected
by use of starter cultures. Meat Science 76 : 295 –
307.
Casaburi , A. , G. Blaiotta , G. Mauriello , O. Pepe , and
F. Villani , 2005. Technological activities of
Staphylococcus carnosus and Staphylococcus simu-
lans strains isolated from fermented sausages. Meat
Science 71 : 643 – 650.
Chaillou S. , M. Daty , F. Baraige , A. Dudez , P. Anglade ,
R. Jones , C. Alpert , M. Champomier - Verg è s , and M.
Zagorec. 2008. Intra - species genomic diversity and
natural population structure of the meat - borne lactic
acid bacterium Lactobacillus sakei. Applied and
Environmental Microbiology 29 (Epub ahead of
print).
Chaillou , S. , M. Champomier - Verges , M. Cornet , A.
Crutz - Le Coq , A. Dudez , V. Martin , S. Beaufi ls , E.
Darbon - Rongere Bossy , R. Loux , and M. Zagorec.
2005. The complete genome sequence of the meat -
borne lactic acid bacterium Lactobacillus sakei 23K.
Nature Biotechnology 23 : 1527 – 1533.
Champomier - Verges , M. , A. Marceau , T. Mera , and M.
Zagorec. 2002. The pepR gene of Lactobacillus sakei
is positively regulated by anaerobiosis at the tran-
scriptional level. Applied and Environmental
Microbiology 68 ( 8 ): 3873 – 3877.
Champomier - Verges , M. , M. Z ú ñ iga , F. Morel - Deville ,
G. P é rez - Mart ı nez , M. Zagorec , and S. Ehrlich. 1999.
Relationships between arginine degradation, pH and
survival in Lactobacillus sakei. FEMS Microbiology
Letters 180 : 297 – 304.
Chizzolini , R. , E. Novelli , and E. Zanardi. 1998.
Oxidation in traditional Mediterranean meat products.
Meat Science 49 ( 1 ): S87 – S99.
Cocconcelli , P. , D. Cattivelli , and S. Gazzola. 2003.
Gene transfer of vancomycin and tetracycline resis-
tances among Enterococcus faecalis during cheese
and sausage fermentation. International Journal of
Food Microbiology 88 : 315 – 23.
Corbi è re Morot - Bizot , S. , R. Talon , and S. Leroy. 2006.
Staphylococcal community of a small processing unit
manufacturing traditional dry fermented sausages.
International Journal of Food Microbiology 108 :
210 – 217.
Corbi è re Morot - Bizot , S. , R. Talon , and S. Leroy. 2004.
Development of a multiplex PCR for the identifi cation
of Staphylococcus genus and four staphylococcal
species isolated from food. Journal Applied
Microbiology 97 : 1087 – 1094.
Dordet - Frisoni , E. , R. Talon , and S. Leroy. 2007.
Physical and genetic map of the Staphylococcus
xylosus C2a chromosome. FEMS Microbiology
Letters 266 ( 2 ): 184 – 193.Bacus , J. 1984. Utilization of microorganisms in meat
processing: A handbook for meat plant operators.
Research Studies Letchworth (UK).
Bannerman , T. 2003. Staphylococcus, Micrococcus, and
other catalase - positive cocci that grow aerobically. In
Manual of Clinical Microbiology , edited by P. R.
Murray , E. J. Baron , J. H. Jorgensen , M. A. Pfaller ,
and R. H. Yolken. Washington, D.C. : American
Society of Microbiology.
Barri è re , C. , R. Bruckner , D. Centeno , and R. Talon.
2002. Characterization of the katA gene encoding a
catalase and evidence for at least a second catalase
activity in Staphylococcus xylosus, bacteria used in
food fermentation. FEMS Microbiology Letters
216 ( 2 ): 277 – 283.
Barri è re , C. , D. Centeno , A. Lebert , S. Leroy - Setrin , J.
Berdagu é , and R. Talon. 2001a. Roles of superoxide
dismutase and catalase of Staphylococcus xylosus in
the inhibition of linoleic acid oxidation. FEMS
Microbiology Letters 201 : 181 – 185.
Barri è re , C. , S. Leroy - S é trin , and R. Talon. 2001b.
Characterization of catalase and superoxide dismutase
in Staphylococcus carnosus 833 strain. Journal of
Applied Microbiology 91 : 514 – 519.
Beck , H. , A. Hansen , and F. Lauritsen. 2004 ) Catabolism
of leucine to branched - chain fatty acids in
Staphylococcus xylosus. Journal Applied
Microbiology 96 : 1185 – 1193.
Beck , H. , A. Hansen , and F. Lauritsen. 2002. Metabolite
production and kinetics of branched - chain aldehyde
oxidation in Staphylococcus xylosus. Enzyme and
Microbial Technology 31 : 94 – 101.
Berdagu é , J. , P. Monteil , M. Montel , and R. Talon. 1993.
Effects of starter cultures on the formation of fl avour
compounds in dry sausage. Meat Science
35 : 275 – 287.
Berthier , F. , M. Zagorec , M. Champomier - Verg è s , S.
Ehrlich , and F. Morel - Deville. 1996. Effi cient trans-
formation of Lactobacillus sake by electroporation.
Microbiology 142 : 1273 – 1279.
Bover - Cid , S. , and W. Holzapfel. 1999. Improved
screening procedure for biogenic amine production by
lactic acid bacteria. International Journal of Food
Microbiology 53 : 33 – 41.
Bover - Cid , S. , M. Izquierdo - Pulido , and M. Vidal -
Carou. 2001. Effectiveness of a Lactobacillus sakei
starter culture in the reduction of biogenic amine
accumulation as a function of the raw material quality.
Journal of Food Protection 64 : 367 – 373.
Bover - Cid , S. , M. Hugas , M. Izquierdo - Pulido , and M.
Vidal - Carou. 2000a. Reduction of biogenic amine
formation using a negative amino acid - decarboxylase
starter culture for fermentation of “ Fuet ” sausages.
Journal of Food Protection 63 : 237 – 243.
Bover - Cid , S. , M. Izquierdo - Pulido , and M. Vidal -
Carou. 2000b. Mixed starter cultures to control bio-
genic amine production in dry fermented sausages.
Journal of Food Protection 63 : 1556 – 1562.
Bover - Cid , S. , S. Schoppen , M. Izquierdo - Pulido , and
M. Vidal - Carou. 1999 ) Relationship between bio-
genic amine contents and the size of dry fermented
sausages. Meat Science 51 : 305 – 311.