The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)

Meat Science

Volumn 88, Issue 4, 2011, Pages 668-674

  Danilovič, Bojana ^a   Joković, Nataša ^a   Petrović, Ljiljana ^b   Veljović, Katarina ^c   Tolinački, Maja ^c   Savic D ^a  

^a Faculty of Medicine   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c INSTITUTE OF MOLECULAR GENETICS AND GENETIC ENGINEERING   (Serbia)

Author keywords

Fermented sausages; Lactic acid bacteria; Molecular identification; Phenotypic characterisation

Indexed keywords

16S RDNA SEQUENCING; CHARACTERISATION; FERMENTED SAUSAGES; LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MICROFLORA; MODIFIED ATMOSPHERE; MOLECULAR IDENTIFICATION; PEDIOCOCCUS PENTOSACEUS; STARTER CULTURES;

BACTERIOLOGY; BODY FLUIDS; FERMENTATION; LACTIC ACID; MODIFIED ATMOSPHERE PACKAGING;

MEATS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS DURANS; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

BACTERIAL DNA; RNA 16S;

ARTICLE; BACTERIAL COUNT; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; MEAT; MICROBIOLOGY; PHENOTYPE; SERBIA; VACUUM;

COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLUS; LEUCONOSTOC; MEAT PRODUCTS; PHENOTYPE; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SERBIA; VACUUM;

EID: 79955036644     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.026     Document Type: Article

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