Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat
نویسندگان
چکیده
منابع مشابه
Molecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage.
The likelihood that products prepared from raw meat and milk may act as vehicles for antibiotic-resistant bacteria is currently of great concern in food safety issues. In this study, a collection of 94 tetracycline-resistant (Tc(r)) lactic acid bacteria recovered from nine different fermented dry sausage types were subjected to a polyphasic molecular study with the aim of characterizing the hos...
متن کاملEvaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...
متن کاملAntimicrobial Activity of Lactobacillus plantarum Strains Isolated from Fermented Olives Origin
Background: Lactobacillus plantarum isolated from fermented olives has been extensively studied with the aim of its use in starter cultures for olive or other production fermentations, but little is known about its antimicrobial resistance and its probiotic effects. Objectives: The aim of this study was to determine the antimicrobial activity using different strains of L. plantarum isolated fr...
متن کاملComplete Genome Sequence of Lactobacillus plantarum Strain B21, a Bacteriocin-Producing Strain Isolated from Vietnamese Fermented Sausage Nem Chua
Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. Here, we report the complete genome sequence of this strain (3,284,260 bp).
متن کاملDraft Genome Sequence of Lactobacillus plantarum Strain A6, a Strong Acid Producer Isolated from a Vietnamese Fermented Sausage (Nem Chua)
Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied Biological Chemistry
سال: 2016
ISSN: 2468-0834,2468-0842
DOI: 10.1007/s13765-016-0192-5