Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture-Reference-Cited by-同舟云学术

Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture

Published:2006-01 Issue:1 Volume:72 Page:942-945
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Cocolin Luca¹,Urso Rosalinda¹,Rantsiou Kalliopi¹,Cantoni Carlo²,Comi Giuseppe¹

Affiliation:

1. Dipartimento di Scienze degli Alimenti, Università degli studi di Udine, via Marangoni 97, 33100 Udine, Italy

2. Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Università degli studi di Milano, via Celoria 10, 20121 Milan, Italy

Abstract

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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.72.1.942-945.2006

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