Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages

A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry‐cured sausage manufacture according to their technological characteristics such as...

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Veröffentlicht in:	Journal of food science 2007-08, Vol.72 (6), p.M193-M201
Hauptverfasser:	Benito, M.J., Martín, A., Aranda, E., Pérez-Nevado, F., Ruiz-Moyano, S., Córdoba, M.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antimicrobial activity Bacteria Bacteriology biogenic amine Biological and medical sciences dry-fermented sausage Fermentation Food Handling - methods Food industries Food Microbiology Food Preservation - methods Food science Fundamental and applied biological sciences. Psychology Humans lactic acid bacteria Lactobacillus - classification Lactobacillus - isolation & purification Lactobacillus curvatus Lactobacillus plantarum Lactococcus lactis - classification Lactococcus lactis - isolation & purification Leuconostoc mesenteroides Listeria monocytogenes Meat and meat product industries Meat Products - microbiology Olea Pediococcus - classification Pediococcus - isolation & purification Pediococcus pentosaceus Phylogeny Spain starter cultures Sugar
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