Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture

In this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of Lactoba...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 2006, Vol.72 (1), p.942-945
Main Authors: Cocolin, Luca, Urso, Rosalinda, Rantsiou, Kalliopi, Cantoni, Carlo, Comi, Giuseppe
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Cell culture
community ecology
denaturing gradient gel electrophoresis
DNA, Bacterial - analysis
Ecosystem
Electrophoresis - methods
Fermentation
fermented foods
Food Microbiology
Fundamental and applied biological sciences. Psychology
gel electrophoresis
genes
lactic acid bacteria
Lactobacillus - classification
Lactobacillus - genetics
Lactobacillus - metabolism
Lactobacillus curvatus
Lactobacillus plantarum
Meat Products - microbiology
microbial ecology
Microbiology
molecular sequence data
multiple strain starters
nucleotide sequences
Polymerase Chain Reaction
population dynamics
Random Amplified Polymorphic DNA Technique
ribosomal RNA
sausages
Staphylococcus - classification
Staphylococcus - genetics
Staphylococcus - metabolism
Staphylococcus carnosus
starter cultures
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Summary:In this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of Lactobacillus curvatus, which was only marginally isolated during the transformation.
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.72.1.942-945.2006