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Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture
- Cocolin, Luca, Urso, Rosalinda, Rantsiou, Kalliopi, Cantoni, Carlo, Comi, Giuseppe
- Applied and environmental microbiology 2006 v.72 no.1 pp. 942-945
- fermented foods, sausages, starter cultures, lactic acid bacteria, Lactobacillus plantarum, Staphylococcus carnosus, multiple strain starters, community ecology, microbial ecology, food microbiology, fermentation, population dynamics, polymerase chain reaction, gel electrophoresis, random amplified polymorphic DNA technique, ribosomal RNA, genes, nucleotide sequences, denaturing gradient gel electrophoresis
- 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.