Liha töötlemine
nation with other techniques, such as SDS- quently encountered are Lactobacillus curva-
PAGE of whole cell proteins, RAPD-PCR, tus, Lb. plantarum, Lb. sakei, Staphylococcus
or PFGE, or directly to the isolated microor- carnosus, St. saprophyticus, and St. xylosus
ganism. Although this approach provides (Table 9.1). These microorganisms seem to
accurate identification at strain level, an be autochthonous in this ecosystem and have
equally important part of the microbiota, the capacity to prevail during fermentation.
namely the viable but not culturable fraction, The competitiveness of Lb. sakei has been
Table 9.1. Microbial diversity in spontaneously fermented sausages throughout the world
Species Origin of spontaneously Identification approach
fermented sausages
Lb
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