INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Isolation and identification of the lactic acid bacteria involved in the ripening of cured meat products
Autor/es:
GRACIELA MARGARITA VIGNOLO; DE RUIZ HOLGADO, AÍDA P; G OLIVER,
Revista:
Microbiologie Aliments Nutrition
Editorial:
MAN
Referencias:
Lugar: Paris; Año: 1986 vol. 4 p. 87 - 94
ISSN:
0759-0644
Resumen:
The isolation and identification of 105 lactic acid bacteria from cured dry and semidry sausages (cervelat, salami and Italian dry salami) manufactured in Argentina were carried out. The samples were obtained from different retail stores. The existing microflora included mainly lactobacilli (86 strains): L. plantarum, L. casei subsp. tolerans and L. casei subsp casei. Only three strains were heterofermentative and were indentified as L. viridescens. Leuconostoc and streptococci were also isolated but in small quantities only.
