RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy)

2001118 citationsJournal Article

Authors

Christian Andrighetto · Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare

A. Lombardi · Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare

Abstract

The method, which is easy and rapid to perform, could be useful for the study of the lactobacilli populations present in fermented sausages, and could help in the selection of candidate strains to use as starter cultures in meat fermentation.

Topics & Keywords

Probiotics and Fermented Foods Meat and Animal Product Quality Identification and Quantification in Food

Publication Details

Published in: Letters in Applied Microbiology

Volume 33, Issue 1, pp. 26-30

DOI: 10.1046/j.1472-765x.2001.00939.x

Field-Weighted Citation Impact: 5.71

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RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy)

Authors

Abstract

Topics & Keywords

Publication Details