"gene5" - 1 õppematerjal

Liha töötlemine

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. alimentarius Greece Sequencing of 16S-rRNA gene5 Hungary PCR-DGGE7 Phenotypic10 Lb. bavaricus Hungary Phenotypic10 Lb. brevis Greece Species specific PCR1 Croatia Phenotypic10 Italy PCR-DGGE1, 16 Spain SDS-PAGE-sequencing of 16S-rRNA gene20 Lb