Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.
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.
Cocolin
Luca
L
Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy. lscocolin@uniud.it
Urso
Rosalinda
R
Rantsiou
Kalliopi
K
Cantoni
Carlo
C
Comi
Giuseppe
G
D004269:DNA, Bacterial / Q000032:analysis; D017753:Ecosystem; D004586:Electrophoresis / Q000379:methods; D005285:Fermentation; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D019105:Random Amplified Polymorphic DNA Technique; D013210:Staphylococcus / Q000145:classification / Q000235:genetics / Q000378:metabolism*
D004269:DNA, Bacterial