Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture

Applied and Environmental Microbiology

Volumn 72, Issue 1, 2006, Pages 942-945

  Cocolin, Luca ^a   Urso, Rosalinda ^a   Rantsiou, Kalliopi ^a   Cantoni, Carlo ^b   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BEHAVIORAL RESEARCH; CELL CULTURE; ECOLOGY; FERMENTATION; MOLECULAR STRUCTURE;

BACTERIAL ECOLOGY; LACTOBACILLUS CURVATUS; SAUSAGE FERMENTATION; TRANSFORMATION;

BACTERIOLOGY;

BACTERIAL DNA; BACTERIAL RNA; RNA 16S;

BACTERIOLOGY; FERMENTATION; MICROBIAL ECOLOGY; MOLECULAR ANALYSIS;

ARTICLE; BACILLUS; BACTERIAL STRAIN; CLUSTER ANALYSIS; COAGULASE NEGATIVE STAPHYLOCOCCUS; DENATURING GRADIENT GEL ELECTROPHORESIS; DESICCATION; FERMENTATION; FOOD PRESERVATION; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS SIMULANS; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE; CLASSIFICATION; ECOSYSTEM; ELECTROPHORESIS; GENETICS; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; STAPHYLOCOCCUS;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS SIMULANS; STAPHYLOCOCCUS XYLOSUS;

DNA, BACTERIAL; ECOSYSTEM; ELECTROPHORESIS; FERMENTATION; LACTOBACILLUS; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; STAPHYLOCOCCUS;

EID: 33644858246     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.72.1.942-945.2006     Document Type: Article

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