Technological and microbiological characteristics of the Soppressata peligna [Abruzzi]
2001
Esposito Marroccella, C. | Botta, A.L. | Lepidi, A. (L'Aquila Univ. (Italy). Dipartimento di Biologia di Base ed Applicata)
إنجليزي. The characterization of 60 strains of lactic acid bacteria isolated from craftmade dry fermented sausages is reported. The following species were identified: L. sake (48.33%), L. casei (31.67%) and L. curvatus (13.33%). The relationships of our isolated with lactic acid bacteria isolated and identified by other AA from craftmade and industrial dry fermented sausages are discussed. The large prevalence of Staphylococcus spp. among the Micrococcaceae seems quite peculiar of the examined products
اظهر المزيد [+] اقل [-]إيطالي. Sono state studiate le caratteristiche tecnologiche e microbiologiche della Soppressata peligna, un insaccato crudo stagionato prodotto nella provincia de L'Aquila. La caratterizzazione microbiologica dei lattobacilli ha messo in evidenza come le specie maggiormente rappresentate sono L. sake (48,33%), L. casei (31,67%) e L. curvatus (13,33%), mentre tra le Micrococcaceae sono state isolate solo specie appartenenti al genere Staphylococcus
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare