The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine hydrolysis etc.). The repetitive e...
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage pr...
new molecular method consisting of polymerase chain reaction (PCR) amplification and denaturing grad...
http://www.elsevier.nl/locate/01681605A total of 176 lactic acid bacteria (LAB) isolated from a typi...
The "Pirot 'ironed' sausage" (Pis) is a traditional, dry, fermented product originating from the tow...
Pirotska „peglana“ kobasica je tradicionalna, fermentisana kobasica, koja se pravi od različitih vrs...
In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characte...
Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko i...
Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives...
AbstractLevačka sausage is traditionally fermented dry sausage which is produced in central Serbia. ...
The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacter...
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investi...
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in c...
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacte...
This study evaluates the microbial ecology of ‘Alheira’ by traditional microbiological analysis and...
This study was conducted to investigate the distribution and genetic diversity of the native lactic ...
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage pr...
new molecular method consisting of polymerase chain reaction (PCR) amplification and denaturing grad...
http://www.elsevier.nl/locate/01681605A total of 176 lactic acid bacteria (LAB) isolated from a typi...
The "Pirot 'ironed' sausage" (Pis) is a traditional, dry, fermented product originating from the tow...
Pirotska „peglana“ kobasica je tradicionalna, fermentisana kobasica, koja se pravi od različitih vrs...
In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characte...
Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko i...
Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives...
AbstractLevačka sausage is traditionally fermented dry sausage which is produced in central Serbia. ...
The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacter...
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investi...
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in c...
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacte...
This study evaluates the microbial ecology of ‘Alheira’ by traditional microbiological analysis and...
This study was conducted to investigate the distribution and genetic diversity of the native lactic ...
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage pr...
new molecular method consisting of polymerase chain reaction (PCR) amplification and denaturing grad...
http://www.elsevier.nl/locate/01681605A total of 176 lactic acid bacteria (LAB) isolated from a typi...