Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages

Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as domina...

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Veröffentlicht in:	International journal of food microbiology 2005-12, Vol.105 (3), p.419-431
Hauptverfasser:	Klingberg, Trine Danø, Axelsson, Lars, Naterstad, Kristine, Elsser, Dieter, Budde, Birgitte Bjørn
Format:	Artikel
Sprache:	eng
Schlagworte:	acid tolerance Animals bacterial adhesion Bacterial Adhesion - physiology bile acids Biological and medical sciences Caco-2 Cells - microbiology Colony Count, Microbial Fermentation fermented foods Fermented sausage flavor Flavour profile Food industries Food microbiology Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration isolation Lactic acid bacteria Lactobacillus Lactobacillus - classification Lactobacillus - isolation & purification Lactobacillus alimentarius Lactobacillus brevis Lactobacillus plantarum Lactobacillus sakei Meat and meat product industries Meat Products - microbiology Meat Products - standards molecular systematics Phylogeny Probiotics Random Amplified Polymorphic DNA Technique RNA, Ribosomal, 16S - analysis sausages sensory evaluation sequence analysis serotypes Starter culture starter cultures Swine Taste Temperature
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