Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1266346 | Procedia Food Science | 2015 | 4 Pages |
Abstract
The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)