Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures

Applied and Environmental Microbiology

Volumn 73, Issue 17, 2007, Pages 5453-5463

  Villani, Francesco ^a   Casaburi, Annalisa ^a   Pennacchia, Carmela ^a   Filosa, Luisa ^a   Russo, Federica ^a   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DNA SEQUENCES; ECOLOGY; FERMENTATION; GENES; MICROBIOLOGY;

SAUSAGE; TECHNOLOGICAL PERFORMANCE; VALLO DI DIANO;

MEATS;

NITRATE REDUCTASE; RIBOSOME RNA;

BACTERIUM; DETECTION METHOD; FERMENTATION; IN SITU MEASUREMENT; MICROBIAL ECOLOGY; POLYMERASE CHAIN REACTION; YEAST;

ANTIOXIDANT ACTIVITY; ARTICLE; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA SEQUENCE; FERMENTATION; ITALY; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LIPOLYSIS; MEAT; MICROORGANISM DETECTION; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; PROTEIN DEGRADATION; RNA GENE; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SUCCINUS; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE; UNINDEXED SEQUENCE;

BIOTECHNOLOGY; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ECOSYSTEM; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; ITALY; LACTOBACILLUS; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 23S; SACCHAROMYCETALES; STAPHYLOCOCCUS;

EURASIA; EUROPE; ITALY; SOUTHERN EUROPE;

DEBARYOMYCES HANSENII; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 34548489389     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.01072-07     Document Type: Article

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