Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions.

Coagulase-negative staphylococci (CNS) are primarily detected in protein-rich and high-salt fermented foods, such as fermented meat and soybean products. This review investigates the relationship between CNS species and the nutritional and physicoche…

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