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Blaiotta, O. Pepe, G. Investigation of the microbial ecology of Ciauscolo, Mauriello, and F. Villani. 2004. Selection of a traditional Italian salami, by culture-dependent tech- Lactobacillus strains from fermented sausages for niques and PCR-DGGE. Meat Science 77:413–423. their potential use as probiotics. Meat Science Simonova, M., V. Strompfova, M. Marcinakova, A. 67:309–317. Laukova, S. Vesterlund, M. L. Moratalla, S. Bover- Pennacchia, C., E. E. Vaughan, and F. Villani. 2006. Cid, and C. Vidal-Carou. 2006. Characterization of Potential probiotic Lactobacillus strains from fer- Staphylococcus xylosus and Staphylococcus carnosus mented sausages: Further investigations on their pro- isolated from Slovak meat products. Meat Science biotic properties. Meat Science 73:90–101. 73:559–564. Rantsiou, K., E. H. Drosinos, M. Gialitaki, I

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