Add to ORKGThe authors examined the growth and various physiological characteristics of Lactobacillus strains isolated from salami that was made in Friaul by traditional methods. The Lactobacillus strains were identified as L. curvatus, L. plantarum, L. casei, L. carnis and other species belonging to Streptobacterium group II. The strains selected had short generation times at various temperatures
Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus a...
The aim of this study was to characterize lactobacilli isolated from a traditional Italian dry-ferme...
A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria wer...
The aim of this research was to select strains of lactic acid bacteria with antagonistic activity ag...
L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern...
Lactic acid bacteria (LAB) from Ciauscolo salami produced in Marche Region of Central Italy, and LAB...
Studies were carried out on the microbiological and physico-chemical changes which occurred during t...
SUMMARY: Four hundred and fifty-two strains of lactobacilli, including repre-sentatives of dl recogn...
In the present study, technological properties of L. plantarum strains isolated from naturally ferme...
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma)...
Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to se...
The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (prev...
Objective: During the past 20 years identification of lactobacilli (L) isolated from normal flora ha...
In the present study, wild strains of staphylococci and lactobacilli were isolated from Soppressata ...
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the pr...
Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus a...
The aim of this study was to characterize lactobacilli isolated from a traditional Italian dry-ferme...
A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria wer...
The aim of this research was to select strains of lactic acid bacteria with antagonistic activity ag...
L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern...
Lactic acid bacteria (LAB) from Ciauscolo salami produced in Marche Region of Central Italy, and LAB...
Studies were carried out on the microbiological and physico-chemical changes which occurred during t...
SUMMARY: Four hundred and fifty-two strains of lactobacilli, including repre-sentatives of dl recogn...
In the present study, technological properties of L. plantarum strains isolated from naturally ferme...
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma)...
Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to se...
The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (prev...
Objective: During the past 20 years identification of lactobacilli (L) isolated from normal flora ha...
In the present study, wild strains of staphylococci and lactobacilli were isolated from Soppressata ...
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the pr...
Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus a...
The aim of this study was to characterize lactobacilli isolated from a traditional Italian dry-ferme...
A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria wer...