Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy).

@article{Bonomo2008MolecularAT,
  title={Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy).},
  author={M. Bonomo and A. Ricciardi and T. Zotta and E. Parente and G. Salzano},
  journal={Meat science},
  year={2008},
  volume={80 4},
  pages={
          1238-48
        }
}
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investigated by ARDRA-PCR and RAPD-PCR for taxonomic identification at species and strain level and characterized on the basis of the growth and acidification at different temperatures, incubation times, levels of NaCl and KNO(2), hydrolysis of sarcoplasmatic and myofibrillar proteins and antimicrobial, peptide/amino acid release and nitrate reductase activities. Lactobacillus sakei was the predominant… Expand
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