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. Copyright
Multiphasic approach to study the Bacterial Ecology of fermented sausages inoculated with a commercial starter culture / L. Cocolin, R. Urso, K. Rantsiou, C.A. Cantoni, G. Comi. - In: APPLIED AND ENVIRONMENTAL MICROBIOLOGY. - ISSN 0099-2240. - 72:1(2006 Jan), pp. 942-945. [10.1128/AEM.72.1.942-945.2006]
Multiphasic approach to study the Bacterial Ecology of fermented sausages inoculated with a commercial starter culture
C.A. Cantoni;
2006
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. Copyright
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