کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8983785 1109725 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages
چکیده انگلیسی
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).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 69, Issue 4, April 2005, Pages 733-739
نویسندگان
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