New research points to anti-bacterial properties of new Staph strain....

[indaswamp]

https://www.sciencedirect.com/topics/medicine-and-dentistry/streptococcus-salivarius

Wonder if it will be included in salami cultures??

 

[indaswamp]

https://www.frontiersin.org/articles/10.3389/fbioe.2021.646184/full

 

[indaswamp]

New? Some of these are more than 3 years old

Split hairs much? It's new to me....

 

[indaswamp]

I am a research scientist so "new" is usually in the last few months :-)

Take your lab coat off then take the audience on this website into account and think about my post....

 

[indaswamp]

Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples

Elif Erkaya1, Berna Genc2, Sumeyya Akbulut1, Gulsah Adiguzel3, Mehmet Akif Omeroglu1, Hakan Ozkan1 and Ahmet Adiguzel1*Article: 6416 | Pages: 1567-1576 Abstract|Full Text| PDF| XML https://doi.org/10.22207/JPAM.14.2.55

microbiologyjournal.org

Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples

Chr. Hansen makes a few starter cultures that contain bactoceriocin producing bacteria Lactobacillus Sakei and Pediococcus Acidilactici. But fermentation temp. must be 75*F or higher....