Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage.

Abstract

This study reports the isolation of Tetragenococcus koreensis, a bacterial species currently represented only by the type strain isolated from kimchi, from a raw fermented and ripened Italian sausage, Ventricina Vastese, all over the ripening period of five months. Rep-PCR genotyping showed that different T. koreensis strains, identified by sequencing of… (More)
DOI: 10.1016/j.fm.2015.03.011

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Cite this paper

@article{Amadoro2015TetragenococcusKI, title={Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage.}, author={Carmela Amadoro and Franca Rossi and Michele Piccirilli and Giampaolo Colavita}, journal={Food microbiology}, year={2015}, volume={50}, pages={78-82} }