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Applied and Environmental Microbiology, January 2006, p. 942-945, Vol. 72, No. 1
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.1.942-945.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture

Luca Cocolin,1* Rosalinda Urso,1 Kalliopi Rantsiou,1 Carlo Cantoni,2 and Giuseppe Comi1

Dipartimento di Scienze degli Alimenti, Università degli studi di Udine, via Marangoni 97, 33100 Udine, Italy,1 Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Università degli studi di Milano, via Celoria 10, 20121 Milan, Italy2

Received 6 July 2005/ Accepted 1 November 2005

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.

* Corresponding author. Mailing address: Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy. Phone: 39/0432/590-759. Fax: 39/0432/590-719. E-mail: lscocolin{at}uniud.it

Applied and Environmental Microbiology, January 2006, p. 942-945, Vol. 72, No. 1
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.1.942-945.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Gullo, M., De Vero, L., Giudici, P. (2009). Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar. Appl. Environ. Microbiol. 75: 2585-2589 [Abstract] [Full Text]  


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