Literature DB >> 16391140

Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.

Luca Cocolin1, Rosalinda Urso, Kalliopi Rantsiou, Carlo Cantoni, Giuseppe Comi.   

Abstract

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.

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Year:  2006        PMID： 16391140      PMCID： PMC1352244          DOI： 10.1128/AEM.72.1.942-945.2006

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  11 in total

1.  Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages.

Authors:  L Cocolin; M Manzano; C Cantoni; G Comi
Journal:  Appl Environ Microbiol       Date:  2001-11       Impact factor: 4.792

2.  Dry fermented sausages.

Authors:  K Incze
Journal:  Meat Sci       Date:  1998       Impact factor: 5.209

3.  New developments in meat starter cultures.

Authors:  W P Hammes; C Hertel
Journal:  Meat Sci       Date:  1998       Impact factor: 5.209

4.  Utilization of microbes to process and preserve meat.

Authors:  F K Lücke
Journal:  Meat Sci       Date:  2000-10       Impact factor: 5.209

5.  Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

Authors:  Kalliopi Rantsiou; Rosalinda Urso; Lucilla Iacumin; Carlo Cantoni; Patrizia Cattaneo; Giuseppe Comi; Luca Cocolin
Journal:  Appl Environ Microbiol       Date:  2005-04       Impact factor: 4.792

6.  Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region.

Authors:  F Berthier; S D Ehrlich
Journal:  FEMS Microbiol Lett       Date:  1998-04-01       Impact factor: 2.742

7.  Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage.

Authors:  S Di Maria; A L Basso; E Santoro; L Grazia; R Coppola
Journal:  J Appl Microbiol       Date:  2002       Impact factor: 3.772

8.  Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.

Authors:  M Garriga; M Hugas; P Gou; M T Aymerich; J Arnau; J M Monfort
Journal:  Int J Food Microbiol       Date:  1996-09       Impact factor: 5.277

9.  Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.

Authors:  Kalliopi Rantsiou; Lucilla Iacumin; Carlo Cantoni; Giuseppe Comi; Luca Cocolin
Journal:  Int J Food Microbiol       Date:  2005-01-01       Impact factor: 5.277

10.  Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.

Authors:  Luca Cocolin; Kalliopi Rantsiou; Lucilla Iacumin; Rosalinda Urso; Carlo Cantoni; Giuseppe Comi
Journal:  Appl Environ Microbiol       Date:  2004-04       Impact factor: 4.792
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  2 in total

1.  Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.

Authors:  Maria Gullo; Luciana De Vero; Paolo Giudici
Journal:  Appl Environ Microbiol       Date:  2009-02-27       Impact factor: 4.792

2.  Genome sequence of the bacteriocin-producing Lactobacillus curvatus strain CRL705.

Authors:  Elvira María Hebert; Lucila Saavedra; María Pía Taranto; Fernanda Mozzi; Christian Magni; María Elena F Nader; Graciela Font de Valdez; Fernando Sesma; Graciela Vignolo; Raúl R Raya
Journal:  J Bacteriol       Date:  2012-01       Impact factor: 3.490
  2 in total

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