INVESTIGADORES
FADDA silvina graciela
congresos y reuniones científicas
Título:
Molecular microbial characterization of naturally fermented llama meat sausages produced in Northwestern Argentina
Autor/es:
LOPEZ, CONSTANZA M; FADDA S; MOZZI, F; FARFÁN, N; SAMMAN,N; BASSI, D; COCCONCELLI, P.S.; FONTANA, C; VIGNOLO, G
Lugar:
Estambul
Reunión:
Congreso; 23rd ICFMH Food Micro; 2012
Institución organizadora:
ICFMH Food Micro
Resumen:
Argentinean
Andean region from the Northwestern side of the country exhibits singular
environmental conditions limiting agricultural activities as well as the
variety of the local diet. Recently, the importance of llama (Lama glama) meat
has increased due to its high protein nutritional value and reduced fat and
cholesterol contents. Also, the production of llama-meat fermented sausages may
contribute to the regional economy development Naturally fermented llama
sausages displayed good hygienic quality.L. sakei was the dominating LAB
species during the whole process as determined by RAPD and specific PCR. The
same result was suggested by PCR-DGGE. Among GCC, S. saprophyticus was
dominant.These strains will be used for a starter culture design to improve
quality and safety. LAB and GCC strains
from llama fermented sausages produced in Argentina are part of the microbial biodiversity from
Andean products rescued in the frame of
µ-Andes project.