Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture |
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Authors: | Cocolin Luca Urso Rosalinda Rantsiou Kalliopi Cantoni Carlo Comi Giuseppe |
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Affiliation: | Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy. lscocolin@uniud.it |
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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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