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Characterization of microbial population of ‘Alheira’ (a traditional Portuguese fermented sausage) by PCR‐DGGE and traditional cultural microbiological methods |
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| Authors: | H Albano I Henriques A Correia T Hogg P Teixeira |
| Institution: | 1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal;2. CESAM and Departamento de Biologia, Universidade de Aveiro, 3810‐193 Aveiro, Portugal |
| Abstract: | |
| Keywords: | fermented sausages fingerprint lactic acid bacteria PCR‐denaturing gradient gel electrophoresis |