Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Journal of Applied Microbiology

Volumn 100, Issue 1, 2006, Pages 40-49

  Aymerich, T ^a   Martin B ^a   Garriga, M ^a   Vidal Carou, M C ^b   Bover Cid, S ^b   Hugas, M ^c  

^a IRTA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

^c EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

Author keywords

Antibiotic resistance; Biogenic amines; Fermented sausages; Lactic acid bacteria; Randomly amplified polymorphic DNA PCR

Indexed keywords

AMINES; AMINO ACIDS; ANTIBIOTICS; BACILLI; BIODIVERSITY; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID; MEATS; POLYMERASE CHAIN REACTION; STRAIN;

AMINE PRODUCTION; ANTIBIOTICS RESISTANCE; BIOGENIC AMINES; FERMENTED SAUSAGES; LACTIC ACID BACTERIA; RANDOMLY AMPLIFIED POLYMORPHIC DNA; RANDOMLY AMPLIFIED POLYMORPHIC DNA-PCR; SPECIES SPECIFICS; STARTER CULTURES; STRAIN TYPING;

DNA;

AMPICILLIN; ANTIBIOTIC AGENT; BIOGENIC AMINE; CHLORAMPHENICOL; DALFOPRISTIN PLUS QUINUPRISTIN; ERYTHROMYCIN; GENTAMICIN; LINEZOLID; PENICILLIN G; PHENETHYLAMINE; TETRACYCLINE; TYRAMINE; TYROSINE DECARBOXYLASE; VANCOMYCIN;

BACTERIUM;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; BIODIVERSITY; DIFFUSION; FERMENTED PRODUCT; GENE AMPLIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS SAKEI; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; QUALITATIVE ANALYSIS; RANDOM AMPLIFIED POLYMORPHIC DNA; SAFETY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES;

EID: 33645125265     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02772.x     Document Type: Article

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