Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-León

  1. E.M. Santos
  2. C. González Fernández
  3. Isabel Jaime Moreno
  4. Jordi Rovira Carballido
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Año de publicación: 1997

Volumen: 3

Número: 1

Páginas: 21-29

Tipo: Artículo

DOI: 10.1177/108201329700300103 DIALNET GOOGLE SCHOLAR

Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Resumen

A total of 516 strains of lactic acid bacteria isolated from chorizo made in Castilla-León (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened chorizo and ripened chorizo. According to the Schillinger and Lücke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lactobacillus curvatus, 32 strains (6.2%) belonged to the genus Pediococcus, and 44 strains which were not included in the previous species were grouped as Lactobacillus sp. Strains of L. sake and L. curvatus could be separated into four groups each, on the basis of fermentation of maltose and lactose. Group S1 (maltose-, lactose-négative L. sake) predominated (39.5%). Many strains of this group fermented the following carbohydrates: glucose, ribose, galactose, sucrose, melibiose and trehalose.

Fuente de los datos: Dialnet