Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

International Journal of Food Microbiology

Volumn 207, Issue , 2015, Pages 57-65

  Pisacane, Vincenza ^a   Callegari, Maria Luisa ^a   Puglisi, Edoardo ^a   Dallolio, Giuliano ^a   Rebecchi, Annalisa ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Fermented sausages; Lactobacillus; Microbial ecology; Molecular methods; Natural casing; Staphylococcus

Indexed keywords

CATALASE;

ARCOBACTER; ARTICLE; BACTERIAL STRAIN; BACTERIUM DETECTION; BROCHOTHRIX THERMOSPHACTA; COMMUNITY DYNAMICS; DENATURING GRADIENT GEL ELECTROPHORESIS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; MEAT; MICROBIAL DIVERSITY; NATURAL CASING; NONHUMAN; PIG; POLYMERASE CHAIN REACTION; SALAME MANTOVANO; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; BIODIVERSITY; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY;

ARCOBACTER; BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS XYLOSUS;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; MEAT PRODUCTS; POLYMERASE CHAIN REACTION;

EID: 84930934895     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.029     Document Type: Article

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