Original paper

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

Volume: 212, Pages: 67 - 75
Published: Nov 1, 2015
Abstract
In Italy, fermented sausages (called "salami") are consumed in large quantities. Salami samples from a local meat factory in the area of Torino were analyzed at 0, 3, 7, 30 and 45 days of ripening. Swab samples from the production environment were also collected at the beginning of the experiment. The diversity of metabolically active microbiota occurring during the natural fermentation of salami was evaluated by using RT-PCR-DGGE coupled with...
Paper Details
Title
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches
Published Date
Nov 1, 2015
Volume
212
Pages
67 - 75
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