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Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages

Greco, Marco and Mazzette, Rina and De Santis, Enrico Pietro Luigi and Corona, A. and Cosseddu, A. M. (2005) Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages. Meat Science, Vol. 69 (4), p. 733-739. eISSN 1873-4138. Article.

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DOI: 10.1016/j.meatsci.2004.11.004


Lactic acid bacteria (LAB) were isolated during the production and the ripening of Sardinian sausage, a typical Italian dry fermented sausage. Samples were taken at different stages, and 112 strains were isolated. The isolates were characterized using the micromethod proposed by Font de Valdez et al. [Font de Valdez, G., Savoy de Giori, G., Oliver, G., & De Ruiz Holgado, A. P. (1993). Development and optimization of an expensive microsystem for the biochemical characterization of lactobacilli. Microbiologie Aliments Nutrition, 11, 215–219]. Schillinger and Lücke’s [Schillinger, U., & Lücke, F. K. (1987). Identification of lactobacilli from meat and meat products. Food Microbiology. (4), 199–208] scheme and the biochemical patterns given by Bergey’s Manual of Systematic Bacteriology [Bergey’s Manual of Systematic Bacteriology (1986). Baltimore: William and Wilkins] were used for preliminary identification. A PCR-based method was then used to confirm the results. LAB were the dominant flora during ripening. They consisted mainly of homofermentative mesophilic rods. Lactobacillus sakei (43,3%), Lactobacillus plantarum (16,6%) and Lactobacillus curvatus (13,3%) were the main isolates. The results of the biochemical identification methods agreed well with those of PCR-based identification (91% agreement).

Item Type:Article
ID Code:7374
Uncontrolled Keywords:Meat products, fermented sausages, Lactic acid bacteria
Subjects:Area 07 - Scienze agrarie e veterinarie > VET/04 Ispezione degli alimenti di origine animale
Divisions:001 Università di Sassari > 01 Dipartimenti > Biologia animale
Deposited On:12 Apr 2012 16:10

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