Molecular characterization of lactic acid bacteria in levacka sausage

被引：5

作者：

Borovic, Branka ^{[1
]}

Velebit, Branko ^{[1
]}

Moracanin, Slavica Veskovic ^{[1
]}

Lakicevic, Brankica ^{[1
]}

Baltic, Tatjana ^{[1
]}

机构：

[1] Inst Meat Hyg & Technol, Kacanskog 13, Belgrade 11040, Serbia

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

fermented dry sausages; LAB; molecular methods; NATURALLY FERMENTED SAUSAGES; IDENTIFICATION; CULTURE; ECOLOGY;

D O I：

10.1016/j.profoo.2015.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Levacka sausage is traditionally fermented dry sausage which is produced in central Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Pediococcus pentosaceus, Ln. mesenteroides were predominant microorganisms in levacka sausage. Lb. curvatus, Lb. sakei and Lb. carnosum were also identified. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：14 / 17

页数：4

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