Service interruption on Monday 11 July from 12:30 to 13:00: all the sites of the CCSD (HAL, EpiSciences, SciencesConf, AureHAL) will be inaccessible (network hardware connection).
Skip to Main content Skip to Navigation
Journal articles

Characterization of Lactic Acid Bacteria from Dry Sausages

Abstract : Eight genera (Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus, Streptococcus) are most commonly used meat starter cultures. The Lactobacilli associated with meat fermentation and the efforts to accurate classification and identification of them are becoming more important as various isolates of LAB become more commonly used as starter cultures. The present work deals with characterization of the microflora associated with naturally fermented Bulgarian sausages (Lukanka) and sausages (Lukanka) with defined starter culture produced by "Tandem". More then 200 strains of genera Lactobacillus were isolated during the different stages of the fermentation process of the naturally fermented sausages. The morphological, cultural and physiological and biochemical analysis were performed. In such a system such as meat with a wide variety of complex substrates serving as sources of peptoses, organic acid and other fermentable compounds different end products are formed. Research on the production of lactic acid, determination of pH, screening for producers of antimicrobials was performed.
Document type :
Journal articles
Complete list of metadata

Cited literature [5 references]  Display  Hide  Download
Contributor : Petar Grozdanov Connect in order to contact the contributor
Submitted on : Tuesday, November 6, 2012 - 12:21:33 PM
Last modification on : Tuesday, May 26, 2020 - 3:56:04 AM
Long-term archiving on: : Saturday, December 17, 2016 - 7:59:09 AM


 Restricted access
To satisfy the distribution rights of the publisher, the document is embargoed until : jamais

Please log in to resquest access to the document




S. Stoyanovski, V. Chipeva, S. G. Dimov, S. Danova, I. Dimitrova, et al.. Characterization of Lactic Acid Bacteria from Dry Sausages. Biotechnology and Biotechnological Equipment, Taylor & Francis, 2009, XI ANNIVERSARY SCIENTIFIC CONFERENCE, 23 (sup. 1), pp.870-873. ⟨10.1080/13102818.2009.10818560⟩. ⟨pasteur-00748931⟩



Record views