Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

International Journal of Food Microbiology

Volumn 236, Issue , 2016, Pages 17-25

  Fontana, Cecilia ^a   Bassi, Daniela ^b   López, Constanza ^c   Pisacane, Vincenza ^b   Otero, Maria Claudia ^d   Puglisi, Edoardo ^b   Rebecchi, Annalisa ^b   Cocconcelli, Pier Sandro ^b   Vignolo, Graciela ^c  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c CONICET ^*  (Argentina)

^d UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Fermented sausages; High Throughput Sequencing (HTS); Lactobacillus sakei; Llama meat; RAPD; Technological properties

Indexed keywords

AMPICILLIN; CHLORAMPHENICOL; CLINDAMYCIN; ERYTHROMYCIN; GENTAMICIN; KANAMYCIN; RNA 16S; STREPTOMYCIN; TETRACYCLINE;

ACINETOBACTER; AMPLICON; ANTIBIOTIC RESISTANCE; ARGENTINA; ARTICLE; CARNOBACTERIUM; CARNOBACTERIUM VIRIDANS; CONTROLLED STUDY; ECOLOGY; ENTEROCOCCUS CASSELIFLAVUS; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; HIGH THROUGHPUT SEQUENCING; LACTOBACILLUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOCACEAE; LISTERIA MONOCYTOGENES; LLAMA; MEAT; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MORAXELLACEAE; NONHUMAN; PSEUDOMONADACEAE; PSEUDOMONAS; PSYCHROBACTER; RANDOM AMPLIFIED POLYMORPHIC DNA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; WEISSELLA; WEISSELLA GHANENSIS; WEISSELLA VIRIDESCENS; ANIMAL; BIOREACTOR; CLASSIFICATION; FOOD CONTROL; GENETICS; MICROBIOLOGY; NEW WORLD CAMELID; PHYSIOLOGY; POLYMERASE CHAIN REACTION; TASTE;

ANIMALS; ARGENTINA; BIOREACTORS; CAMELIDS, NEW WORLD; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; TASTE;

EID: 84978215706     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.07.002     Document Type: Article

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