Features of Lactobacillus Sakei Isolated from Italian Sausages: Focus on Strains from Ventricina del Vastese

In this study bacterial isolates from Ventricina del Vastese sausage, previously identified as Lactobacillus (L.) sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 L. sakei isolates from sausages manufactured with spontan...

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Bibliografiske detaljer
Udgivet i:Ital J Food Saf
Main Authors: Amadoro, Carmela, Rossi, Franca, Piccirilli, Michele, Colavita, Giampaolo
Format: Artigo
Sprog:Inglês
Udgivet: PAGEPress Publications, Pavia, Italy 2015
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5076685/
https://ncbi.nlm.nih.gov/pubmed/27802352
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2015.5449
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