Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.

Abstract

A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) and (ii) a new genus Weissella (120… (More)

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Cite this paper

@article{Samelis1994CharacterisationOL, title={Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.}, author={John Samelis and F Maurogenakis and John Metaxopoulos}, journal={International journal of food microbiology}, year={1994}, volume={23 2}, pages={179-96} }