Physiological and molecular techniques for the study of bacterial community development in sausage fermentation.

@article{Rebecchi1998PhysiologicalAM,
  title={Physiological and molecular techniques for the study of bacterial community development in sausage fermentation.},
  author={Annalisa Rebecchi and S Crivori and Pier G Sarra and Pier Sandro Cocconcelli},
  journal={Journal of applied microbiology},
  year={1998},
  volume={84 6},
  pages={1043-9}
}
The development of the microbial community involved in the production process of Italian dry sausage was investigated using physiological analysis and molecular techniques for strain typing and taxonomical identification. A cycle of sausage production was followed collecting samples during the 2 months of ripening process. Microbiological analysis allowed the identification of the main bacterial groups responsible for the fermentation process as lactobacilli and coagulase-negative staphylococci… CONTINUE READING

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