Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from <i>Alheira</i>, a Traditional Portuguese Sausage

Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from <i>Alheira</i>, a Traditional Portuguese Sausage

<i>Alheira</i> is a naturally fermented meat sausage traditionally made in the Portuguese region of <i>Trás-os-Montes</i>. Lactic acid bacteria (LAB) are the dominant microorganisms in <i>alheira</i> and can endow it with various technological properties. This stu...

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Bibliographic Details
Main Authors: Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
fermented meat
food quality
phylogenetic analysis
traditional food
Online Access:https://www.mdpi.com/2304-8158/13/4/598

Internet

https://www.mdpi.com/2304-8158/13/4/598

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