采用多相方法研究接种商业发酵剂的发酵香肠的细菌生态学。
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.
作者信息
Cocolin Luca, Urso Rosalinda, Rantsiou Kalliopi, Cantoni Carlo, Comi Giuseppe
机构信息
Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy.
出版信息
Appl Environ Microbiol. 2006 Jan;72(1):942-5. doi: 10.1128/AEM.72.1.942-945.2006.
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.
摘要
在本文中，对一种商业发酵剂进行香肠发酵的能力进行了评估。分子分析表明，发酵剂中含有同一物种的几种菌株，它们在发酵过程中表现不同，并且弯曲乳杆菌在转化过程中仅被少量分离出来，但其也有一定作用。
相似文献
1
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.
Appl Environ Microbiol. 2006 Jan;72(1):942-5. doi: 10.1128/AEM.72.1.942-945.2006.
2
Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
Appl Environ Microbiol. 2007 Sep;73(17):5453-63. doi: 10.1128/AEM.01072-07. Epub 2007 Jul 6.
3
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
Syst Appl Microbiol. 2006 Dec;29(8):671-80. doi: 10.1016/j.syapm.2006.01.012. Epub 2006 Feb 28.
4
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.
Int J Food Microbiol. 2005 Aug 25;103(2):131-42. doi: 10.1016/j.ijfoodmicro.2004.11.046.
5
RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy).
Lett Appl Microbiol. 2001 Jul;33(1):26-30. doi: 10.1046/j.1472-765x.2001.00939.x.
6
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
Int J Food Microbiol. 2018 Aug 2;278:61-72. doi: 10.1016/j.ijfoodmicro.2018.04.032. Epub 2018 Apr 21.
7
Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
Int J Food Microbiol. 2005 Dec 15;105(3):419-31. doi: 10.1016/j.ijfoodmicro.2005.03.020. Epub 2005 Aug 1.
8
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Int J Food Microbiol. 2008 Aug 15;126(1-2):227-34. doi: 10.1016/j.ijfoodmicro.2008.05.031. Epub 2008 Jun 21.
9
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
Food Microbiol. 2012 Apr;29(2):167-77. doi: 10.1016/j.fm.2011.07.005. Epub 2011 Jul 23.
10
Different Lactobacillus populations dominate in "Chorizo de León" manufacturing performed in different production plants.
Food Microbiol. 2018 Apr;70:94-102. doi: 10.1016/j.fm.2017.09.009. Epub 2017 Sep 14.
引用本文的文献
1
Genome sequence of the bacteriocin-producing Lactobacillus curvatus strain CRL705.
J Bacteriol. 2012 Jan;194(2):538-9. doi: 10.1128/JB.06416-11.
2
Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
Appl Environ Microbiol. 2009 Apr;75(8):2585-9. doi: 10.1128/AEM.02249-08. Epub 2009 Feb 27.
本文引用的文献
1
Utilization of microbes to process and preserve meat.
Meat Sci. 2000 Oct;56(2):105-15. doi: 10.1016/s0309-1740(00)00029-2.
2
Dry fermented sausages.
Meat Sci. 1998;49S1:S169-77.
3
New developments in meat starter cultures.
Meat Sci. 1998;49S1:S125-38.
4
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.
Appl Environ Microbiol. 2005 Apr;71(4):1977-86. doi: 10.1128/AEM.71.4.1977-1986.2005.
5
Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.
Int J Food Microbiol. 2005 Jan 1;97(3):277-84. doi: 10.1016/j.ijfoodmicro.2004.02.018.
6
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.
Appl Environ Microbiol. 2004 Apr;70(4):1883-94. doi: 10.1128/AEM.70.4.1883-1894.2004.
7
Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage.
J Appl Microbiol. 2002;92(1):158-64. doi: 10.1046/j.1365-2672.2002.01512.x.
8
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.
Appl Environ Microbiol. 2001 Nov;67(11):5113-21. doi: 10.1128/AEM.67.11.5113-5121.2001.
9
Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region.
FEMS Microbiol Lett. 1998 Apr 1;161(1):97-106. doi: 10.1111/j.1574-6968.1998.tb12934.x.
10
Gapped BLAST and PSI-BLAST: a new generation of protein database search programs.
Nucleic Acids Res. 1997 Sep 1;25(17):3389-402. doi: 10.1093/nar/25.17.3389.
Zotero 插件