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

Meat Science

Volumn 69, Issue 4, 2005, Pages 733-739

  Greco, M ^a   Mazzette, R ^a   De Santis, E P L ^a   Corona, A ^a   Cosseddu, A M ^a  

^a UNIVERSITY OF SASSARI   (Italy)

Author keywords

Fermented sausages; Lactic acid bacteria; Meat products

Indexed keywords

FERMENTED SAUSAGES; LACTIC ACID BACTERIA; LIPOLYTIC ACTIVITY; MEAT PRODUCTS;

BACTERIA; CELL CULTURE; FERMENTATION; FOOD PROCESSING; GROWTH KINETICS; METABOLISM; NUTRITION; ORGANIC ACIDS; SAMPLING;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI;

EID: 12344283228     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.004     Document Type: Article

References (32)

1. C. Andrighetto, P. De Dea, A. Lombardi, E. Neviani, L. Rossetti, and G. Giraffa Molecola identification and cluster analysis of homofermentative thermofilic lactobacilli isolated from dairy products Research in Microbiology 149 9 1998 631 643
2. Bergey's Manual of Systematic Bacteriology (1986). Baltimore: William and Wilkins
3. F. Berthier, and S.D. Ehrlich Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/ 23S rRNA spacer region FEMS Microbiology Letters 161 1 1998 97 106
4. Cahalan, D. L., Genigeorgis, C., 1986. Study of the microbial flora during the natural commercial fermentation of italian-dry salami and identification suitable as starters. In Proceedings of the 32nd European meeting of meat research workers (pp. 263-266). 24-29 August 1986, Ghent, Belgium
5. C. Cantoni, A. Buttarini, G. Magario, and P. Aloisi Lattobacilli e maturazione degli insaccati Industrie Alimentari 23 4 1994 377 379
6. S. Coppola, G. Mauriello, M. Aponte, G. Moschetti, and F. Villani Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage Meat Science 56 4 2000 321 329
7. M. Drake, C.L. Small, K.D. Spence, and B.G. Swanson Rapid detection and identification of Lactobacillus spp. in dairy products by using the polymerase chain reaction Journal of Food Protection 59 1996 1031 1036
8. G. Font de Valdez, G. Savoy de Giori, G. Oliver, and A.P. De Ruiz Holgado Development and optimization of an expensive microsystem for the biochemical characterization of lactobacilli Microbiologie Aliments Nutrition 11 1993 215 219
9. D. Gevers, G. Huys, and J. Swings Applicability of rep-PCR fingerprinting for identification of Lactobacillus species FEMS Microbiology Letters 205 1 2001 31 36
10. I. Ghinelli Le carni conservate 1985 Piccin Nuova Libraria Padova, Italy
11. L. Grazia, S. Ranieri, C. Zambonelli, and C. Chiavari Azione di lattobacilli omo- ed eterofermentanti sull'ammuffimento dei salami Industrie Alimentari 37 7 1998 852 855
12. Greco, M., Mazzette, R., De Santis, E. P. L., Bean, V., Nieddu, M. P., & Pisanu, S., 1999. Micrococcaceae of "Sardinian sausage": note II. Characterization of isolated species and evolution during production. In Proceedings of the 53rd national congress of Italian Society of Veterinary Science (SISVet) (pp. 331-332). Montecatini terme (PT), Italy
13. C. Gusils, R. Figueroa, A. Pérez Chaia, S. González, and G. Oliver Identification of lactic acid bacteria and enterobacteria. A technique in microplates Intercencia 26 11 2001 10 19
14. E.M. Hébert, R.R. Raya, P. Taillez, and G.S. de Giori Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation International Journal of Food Microbiology 59 2000 19 27
15. M. Hugas, and J. Monfort Bacterial starter cultures for meat fermentation Food Chemistry 59 1997 547 554
16. J.M. Jay Modern food microbiology 1997 Chapman & Hall New York
17. D.J. Jayne-Williams Miniaturized methods for the characterization of bacterial isolates Journal of Applied Bacteriology 38 1975 305 309
18. F. Leroy, and L. de Vuyst Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K Applied Environmental Microbiology 115 3 1999 974 981
19. G. Lizaso, J. Chasco, and M.J. Beriain Microbioloical and biochemical changes during ripening of salchichn, a Spanish dry cured sausage Food Microbiology 16 2 1999 105 114
20. F.K. Lücke Utilisation of microbes to process and preserve meat Meat Science 56 2 2000 105 115
21. Mazzette, R., De Santis, E. P. L., Greco, M., Bean, V., & Pisanu, S., 1998. Critical Control Points (CCPs) in processing ripened sausages. In Proceedings of the 52nd national congress of Italian Society of Veterinary Science (SISVet) (pp. 391-392). Silvi Marina (TE), Italy
22. Mazzette, R., De Santis, E. P. L., Greco, M., Virdis, S., & Cosseddu, A. M. (1999) - Micrococcaceae of "Sardinian sausage": note I. Biochemical and metabolic characteristics. In Proceedings of the 53rd national congress of Italian Society of Veterinary Science (SISVet) (pp. 329-330). Montecatini terme (PT), Italy
23. F. Ottaviani L'analisi microbiologica dei prodotti lattiero-caseari 1992 Edizioni Tecniche Nuove Milano
24. F. Papa, P. Giudici, L. Grazia, and S. Torriani Selezione dei batteri lattici per il miglioramento della qualità dei salami Industrie Alimentari 32 3 1993 258 261
25. E. Papamanoli, N. Tzanetakis, E. Lipoulou-Tzanetaki, and P. Kotzekidou Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties Meat Science 65 2003 859 867
26. A. Rebecchi, S. Crivori, P.G. Sarra, and P.S. Cocconcelli Physiological and molecular techniques for the study of bacterial 'community development in sausage fermentation Journal of Applied Microbiology 84 1998 1043 1049
27. J. Samelis, J. Metaxopoulos, M. Vlassi, and A. Pappa Stability and safety of traditional Greek salami - a microbiological ecology study International Journal of Food Microbiology 44 1998 69 82
28. T. Sameshima, C. Magome, K. Takeshita, K. Arihara, M. Itoh, and Y. Kondo Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage International Journal of Food Microbiology 41 1998 1 7
29. U. Schillinger, and F.K. Lücke Identification of lactobacilli from meat and meat products Food Microbiology 4 1987 199 208
30. D. Selgas, G. Garcia de Fernando, and J.A. Ordonez Lipolytic and proteolytic activity of micrococci isolated from dry fermented sausages Fleischwirschaft International 2 1994 51 54
31. M.E. Stiles, and W.H. Holzapfel Lactic acid bacteria of foods and their current taxonomy International Journal of Food Microbiology 36 1 1997 1 29
32. S. Torriani, R. Di Bucchianico, F. Patarini, G. Zabeo, and F. Dell'aglio Presenza e caratterizzazione biotecnologia di batteri lattici e Micrococcaceae negli insaccati abruzzesi Industria delle Conserve 69 1 1994 3 9