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...

ver descrição completa

Detalhes bibliográficos
Autor principal: Albano, Helena (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Lactic acid bacteria
Naturally fermented sausages
PCR
RAPD
Texto completo:http://hdl.handle.net/10400.14/2692
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2692

Texto Completo

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

Registros relacionados