Features of Lactobacillus Sakei Isolated from Italian Sausages: Focus on Strains from Ventricina del Vastese

In this study bacterial isolates from Ventricina del Vastese sausage, previously identified as Lactobacillus (L.) sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 L. sakei isolates from sausages manufactured with spontan...

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Detalles Bibliográficos
Autores principales: Amadoro, Carmela, Rossi, Franca, Piccirilli, Michele, Colavita, Giampaolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076685/
https://www.ncbi.nlm.nih.gov/pubmed/27802352
http://dx.doi.org/10.4081/ijfs.2015.5449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076685/
https://www.ncbi.nlm.nih.gov/pubmed/27802352
http://dx.doi.org/10.4081/ijfs.2015.5449

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