Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.

Abstract:

:In this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of Lactobacillus curvatus, which was only marginally isolated during the transformation.

journal_name

Appl Environ Microbiol

authors

Cocolin L,Urso R,Rantsiou K,Cantoni C,Comi G

doi

10.1128/AEM.72.1.942-945.2006

keywords:

subject

Has Abstract

pub_date

2006-01-01 00:00:00

pages

942-5

issue

1

eissn

0099-2240

issn

1098-5336

pii

72/1/942

journal_volume

72

pub_type

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