Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal

Meat Science

Volumn 82, Issue 3, 2009, Pages 389-398

  Albano, Helena ^a   van Reenen, Carol A ^b   Todorov, Svetoslav D ^b   Cruz, Diana ^a   Fraga, Luisa ^a   Hogg, Tim ^a   Dicks, Leon M T ^b   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Lactic acid bacteria; Naturally fermented sausages; PCR; RAPD

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI; LACTOBACILLUS ZEAE; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; WEISSELLA CIBARIA; WEISSELLA VIRIDESCENS;

EID: 64049084074     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.02.009     Document Type: Article

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