Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

Meat Science

Volumn 80, Issue 4, 2008, Pages 1238-1248

  Bonomo, M G ^a   Ricciardi, A ^a   Zotta, T ^a   Parente, E ^a   Salzano, G ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

ARDRA PCR; Fermented sausages; Lactic acid bacteria; RAPD PCR; Starter cultures; Technological characterization

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC PSEUDOMESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 52049111205     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.032     Document Type: Article

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