Naslov
Identification of lactic acid bacteria isolated from dry fermented sausages

Autori
Cvrtila Fleck, Željka ; Savić, Vladimir ; Kozačinski, Lidija ; Njari, Bela ; Zdolec, Nevijo ; Filipović, Ivana

Izvornik
Vet arhiv (0372-5480) 82 (2012), 3; 265-272

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Croatian fermented sausage; Lactobacillus; RAPD; species-specific PCR

Sažetak
The lactic acid bacteria (LAB) have a very important role in the formation of specific organoleptic characteristics of dry sausages, as well as the prevention of growth of pathogenic microorganisms in fillings during the fermentation process. The aim of this work was to identify the indigenous strains of LAB involved in the fermentation of autochthonous dry sausages produced under industrial conditions. According to morphological features, a total of 50 isolates, belonging to the genus Lactobacillus, were identified by molecular–biological procedures, i.e. Random Amplified Polymorphic DNA (RAPD) and Polymerase Chain Reaction (PCR) for amplification of species-specific DNA molecules. Among lactobacilli, the predominant strain was L. plantarum followed by L. brevis.

Izvorni jezik
Engleski

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