Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage

Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage

Traditional Portuguese fermented meat products represent a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in alheira sausages. Twenty-five LAB were identified by means of Sanger sequencing of the 16S ribosomal gene. Sequencing r...

Full description

Bibliographic Details
Main Authors: Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Vasco Cadavez, Ursula Gonzales-Barron
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Biology and Life Sciences Forum
Subjects:
microbial population diversity
food quality
food biotechnology
microbiome
fermented sausages
Online Access:https://www.mdpi.com/2673-9976/18/1/73

Internet

https://www.mdpi.com/2673-9976/18/1/73

Similar Items