title: Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.
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.
authors.affiliation: Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy. lscocolin@uniud.it
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
authors.forename: Rosalinda
authors.initials: R
authors.lastname: Urso
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Rantsiou
authors.forename: Carlo
authors.initials: C
authors.lastname: Cantoni
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
mesh_terms: 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*
chemical_list: D004269:DNA, Bacterial