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 Luckes [Schillinger, U., & Lucke, F. K. (1987). Identification of lactobacilli from meat and meat products. Food Microbiology. (4), 199–208] scheme and the biochemical patterns given by Bergeys Manual of Systematic Bacteriology [Bergeys 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).

Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages / Greco, M.; Mazzette, Rina; DE SANTIS, Enrico Pietro Luigi; Corona, A.; Cosseddu, A. M.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 69:(2005), pp. 733-739.

Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages

MAZZETTE, Rina;DE SANTIS, Enrico Pietro Luigi;
2005

Abstract

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 Luckes [Schillinger, U., & Lucke, F. K. (1987). Identification of lactobacilli from meat and meat products. Food Microbiology. (4), 199–208] scheme and the biochemical patterns given by Bergeys Manual of Systematic Bacteriology [Bergeys 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).
Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages / Greco, M.; Mazzette, Rina; DE SANTIS, Enrico Pietro Luigi; Corona, A.; Cosseddu, A. M.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 69:(2005), pp. 733-739.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/86794
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