Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods
Article Abstract:
The ecology of fresh sausages and the characterization of the populations of lactic acid bacteria (LAB) were performed using a polyphasic approach and molecular methods. The results indicate the presence of different populations during the different steps of the process.
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2004
Meat Processed from Carcasses, All Other Basic Organic Chemical Manufacturing, Sausages and other prepared meats, Industrial Organic Chemicals, Lactic Acid, Fresh & Dry Sausage Prods, Sausage & Cold Cuts, Fresh Sausage, Sausage, Sausages
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2004
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Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs
Article Abstract:
The influences of geographical origin, flour type, bakery environment, and technological features on the biodiversity of lactic acid bacteria (LAB) in Belgian sourdoughs was examined. Results conclude that sourdoughs were mainly affected by bakery environment.
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2007
Physiological aspects, Polymerase chain reaction, Gram-positive bacteria, Sourdough, Properties, Nucleotide sequencing
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2007
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Subjects list: Research, Analysis
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