Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

Samelis, John; Maurogenakis, F.; Metaxopoulos, J.

doi:10.1016/0168-1605(94)90051-5

Cited by 158 publications

(118 citation statements)

References 41 publications

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“…This could be an important aspect to consider in the collection of microbiota biodiversity of fermented sausages. The presence of L. coryniformis was also reported (Samelis et al, 1994; and, in agreement with several reports (Cocolin et al, 2004;Rantsiou et al, 2005a;Aymerich et al, 2006;Urso et al, 2006) the presence of L. casei is rare. Rare also are strains belonging to the species Leuconostoc mesenteroides which represent only 2.3 % of the LAB populations.…”

Section: Discussionsupporting

confidence: 87%

Food Microbiota Diversity

Fogher¹,

Busconi²,

Reggi³

et al. 2011

Changing Diversity in Changing Environment

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As everybody knows, the dynamic interactions between biotic and abiotic factors, as well as the anthropic ones, considerably affect global climate changes and consequently biology, ecology and distribution of life forms of our planet. These important natural events affect all ecosystems, causing important changes on biodiversity. Systematic and phylogenetic studies, biogeographic distribution analysis and evaluations of diversity richness are focal topics of this book written by international experts, some even considering economical effects and future perspectives on the managing and conservation plans.

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Section: Discussionsupporting

confidence: 87%

Food Microbiota Diversity

Fogher¹,

Busconi²,

Reggi³

et al. 2011

Changing Diversity in Changing Environment

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“…Recently, the specific epithet sake was corrected to sakei according to Latin grammar (International Code of Nomenclature of Bacteria, Rule 12c, Lapage et al 1992;Trüper and De Clari, 1997). L. sakei was found in meat and meat products (Hammes et al, 1990;Kandler and Weiss, 1986;Morishita and Shiromizu, 1986;Samelis et al, 1994), starter cultures for sausage fermentation, and sake starters, sauerkraut and other fermented plant materials (Kandler and Weiss, 1986;Lücke, 1996;Toyoda et al, 1979). In contrast, L. sakei caused spoilage in vacuum-packaged vienna sausages (Dykes and von Holy, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium acetate on the production of stereoisomers of lactic acid by Lactobacillus sakei and other lactic acid bacteria.

Iino

Manome

Okada

et al. 2001

J. Gen. Appl. Microbiol.

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“…Growth in the presence of 4% and 6.5% NaCl was observed in M17 broth at 30 C for 2 days, and growth at 10 C and 45 C was also observed in M17 broth after incubation for 3 days. Production of acetoin from glucose was determined using the Voges-Proskauer test (Samelis et al, 1994).…”

Section: Methodsmentioning

confidence: 99%

Characterization of thermophilic streptococci isolated from rustic white cheese

Al-Mariri¹,

younes

Sharabi

2013

J. Gen. Appl. Microbiol.

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The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collected from producing areas of different regions of Syria during 2009 and 2010. The isolates were cocci gram positive and catalase negative. From these isolates, 120 were identified as Enterococcus spp. including: 72 isolates of E. faecium, 35 isolates of E. fecalis and 13 isolates of E. durans. In addition, 70 isolates were identified as Streptococcus including: 50 isolates of S. thermophilus, and 20 isolates of S. equines. Fifteen isolates of cocci grew at 45°C with spherical morphology, gram positive and catalase negative. The PCR technique could be efficiently used for identifying and typing the thermophilic streptococci.

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Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

Cited by 158 publications

References 41 publications

Food Microbiota Diversity

Food Microbiota Diversity

Effects of sodium acetate on the production of stereoisomers of lactic acid by Lactobacillus sakei and other lactic acid bacteria.

Characterization of thermophilic streptococci isolated from rustic white cheese

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