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dc.contributor.author
Fontana, Cecilia Alejandra
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dc.contributor.author
Cocconcelli, Pier Sandro
dc.contributor.author
Vignolo, Graciela Margarita
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dc.date.available
2018-08-27T20:26:24Z
dc.date.issued
2005-08-25
dc.identifier.citation
Fontana, Cecilia Alejandra; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages; Elsevier Science; International Journal of Food Microbiology; 103; 2; 25-8-2005; 131-142
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/57297
dc.description.abstract
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
16s Rdna
dc.subject
Dgge
dc.subject
Fermented Sausages
dc.subject
Lactobacillus Plantarum
dc.subject
Lactobacillus Sakei
dc.subject
Rapd
dc.subject
Staphylococcus Saprophyticus
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-21T14:06:06Z
dc.journal.volume
103
dc.journal.number
2
dc.journal.pagination
131-142
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; Italia
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
International Journal of Food Microbiology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.046
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160505000796
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