Characterization of Lactic Acid Bacteria from Dry Sausages

Stojanovski, Saso and Chipeva, Valentina and Dimov, S.G. and Danova, Sv and Dimitrova, I and Yocheva, I and Antonova-Nikolova, S and Ivanova, I (2009) Characterization of Lactic Acid Bacteria from Dry Sausages. Biotechnology & Biotechnological Equipment,, 23 (1). pp. 870-873. ISSN 1314-3530

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Eight genera (Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus, Streptococcus) are most commonly used meat starter cultures. The Lactobacilli associated with meat fermentation and the efforts to accurate classification and identification of them are becoming more important as various isolates of LAB become more commonly used as starter cultures. The present work deals with characterization of the microflora associated with naturally fermented Bulgarian sausages (Lukanka) and sausages (Lukanka) with defined starter culture produced by “Tandem“. More then 200 strains of genera Lactobacillus were isolated during the different stages of the fermentation process of the naturally fermented sausages. The morphological, cultural and physiological and biochemical analysis were performed. In such a system such as meat with a wide variety of complex substrates serving as sources of peptoses, organic acid and other fermentable compounds different end products are formed. Research on the production of lactic acid, determination of pH, screening for producers of antimicrobials was performed.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions: Faculty of Veterinary Medicine
Depositing User: Mr Aleksandar Lozanovski
Date Deposited: 09 Apr 2021 10:08
Last Modified: 09 Apr 2021 10:08

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