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biology of Fermented Foods, 2nd ed., edited by Morot-Bizot, S. C., S. Leroy, and R. Talon. 2006. B. J. B. Wood. London: Blackie Academic and Staphylococcal community of a small unit manufac- Professional. turing traditional dry fermented sausages. International Madsen, S. M., H. C. Beck, P. Ravn, A. Vrang, A. M. Journal of Food Microbiology 108:210–217. Hansen, and H. Israelsen. 2002. Cloning and inactiva- Mortvedt, C. I., J. Nissen-Meyer, K., Sletten, and I. F. tion of a branched-chainamino-acid aminotransferase Nes. 1991. Purification and amino acid sequence of gene from Staphylococcus carnosus and characteriza- lactocin S, a bacteriocin produced by Lactobacillus tion of the enzyme. Applied and Environmental sake L45. Applied and Environmental Microbiology Microbiology 68:4007–4014

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