Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from ‘‘alheira”, a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or speciesspecific primers and se...

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Bibliographic Details
Main Author: Albano, Helena (author)
Other Authors: Reenen, Carol A. van (author), Todorov, Svetoslav D. (author), Cruz, Diana (author), Fraga, Luisa (author), Hogg, Tim (author), Dicks, Leon M.T. (author), Teixeira, Paula (author)
Format: article
Language:eng
Published: 2010
Subjects:
Lactic acid bacteria
Naturally fermented sausages
PCR
RAPD
Online Access:http://hdl.handle.net/10400.14/2692
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2692

Internet

http://hdl.handle.net/10400.14/2692

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