Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
- Palavecino Prpich, Noelia Zulema
- Castro, Marcela Paola
- Cayre, María Elisa
- Garro, Oscar Alfredo
- Vignolo, Graciela Margarita
DOIAbstract
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobac...
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