Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

Food Microbiology

Volumn 22, Issue 6, 2005, Pages 529-538

  Ammor, Salim ^a   Dufour, Eric ^a   Zagorec, Monique ^b   Chaillou, Stéphane ^b   Chevallier, Isabelle ^a  

^a ENITA de Clermont Ferrand   (France)

^b CEMAGREF   (France)

Author keywords

Characterization; Lactic acid bacteria; Lactobacillus sakei; Meat small scale facility; Selection; Starter culture; Traditional dry sausage; Typicality

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; LISTERIA INNOCUA; STAPHYLOCOCCI; STAPHYLOCOCCUS;

EID: 18144367708     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.11.016     Document Type: Article

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