Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Keyphrases

• Amine Concentration 50%
• Artisanal Products 50%
• Bacterial Community 50%
• Bacterial Content 50%
• Bacterial Diversity 100%
• Bacterial Species 50%
• Biogenic Amines 100%
• Cadaverine 50%
• Clostridium 50%
• Culture-dependent 100%
• Culture-independent 50%
• Culture-independent Methods 50%
• Elevated Concentrations 50%
• Faroe Islands 100%
• Gram-positive Catalase-positive Cocci 100%
• Hind Leg 50%
• Identification Method 50%
• Kocuria 50%
• Lactic Acid Bacteria 50%
• Lactobacillus Curvatus 50%
• Mammaliicoccus 50%
• Microbial Composition 50%
• Microbial Ecosystem 50%
• One Sample 100%
• Serratia Proteamaculans 50%
• Sheep 100%
• Staphylococcus Equorum 50%
• Staphylococcus Saprophyticus 50%
• Underexploited 50%

Immunology and Microbiology

• Catalase 66%
• Clostridium 33%
• Kocuria 33%
• Lactic Acid Bacterium 33%
• Latilactobacillus 33%
• Leg 100%
• Prevalence 33%
• Serratia 33%
• Sheep 100%
• Species Diversity 100%
• Staphylococcus Equorum 33%
• Staphylococcus Saprophyticus 33%