Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Aymerich T; Martin B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M

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Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

机译：轻度发酵香肠中乳酸菌的安全性和分子菌株分型

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Aims: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects.

机译：目的：通过分子分型来评估轻微发酵香肠（香肠，法式香肠和香肠）的乳酸菌的生物多样性，同时考虑其安全性。

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来源
《Journal of applied microbiology 》 |2006年第1期| 共10页
作者
Aymerich T; Martin B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M;
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正文语种 eng
中图分类微生物学 ;
关键词
antibiotic resistance; biogenic amines; fermented sausages; lactic acid bacteria; randomly amplified polymorphic DNA-PCR; GREEK DRY SALAMI; LACTOBACILLUS-SAKE; RIBOSOMAL-RNA; ANTIBIOTIC SUSCEPTIBILITY; TYROSINE DECARBOXYLASE; GENETIC DIVERSITY; BIOGENIC-AMINES; MEAT-PRODUCTS; PCR PRIMERS; IDENTIFICATION;

机译：抗生素抗药性;生物胺;发酵香肠;乳酸菌;随机扩增多态性DNA-PCR;希腊干萨拉米;乳杆菌-清酒;核糖体RNA;抗药性;酪氨酸去羧酶;遗传多样性;生物酶;肉类产品主体;标识;

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1. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages [J] . Aymerich T, Martin B, Garriga M, Journal of applied microbiology . 2006 ,第1期

机译：轻度发酵香肠中乳酸菌的安全性和分子菌株分型
2. Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products [J] . Rzepkowska Anna, Zielinska Dorota, Oldak Aleksandra, International Journal of Food Properties . 2017 ,第9a12期

机译：从波兰生发酵肉制品中分离的乳酸菌菌株的安全性评估和抗菌特性
3. Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products [J] . Anna Rzepkowska, Dorota Zielińska, Aleksandra O?dak, International journal of food properties . 2017 ,第11期

机译：抛光原料发酵肉类产物中分离的乳酸菌菌株的安全评估和抗微生物性质
4. Screening and Selection of Lactic Acid Bacteria with High Antimicrobial Activity for Fermented Sausage Production in Vietnam [C] . Phan T.T., Le.T.B.T. ICoMST 2011;International conference of meat science and technology . 2012

机译：在越南发酵香肠生产中具有高抗菌活性的乳酸菌的筛选和选择
5. Controlling Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in nham, a Thai style fermented pork sausage, by lactic acid bacteria. [D] . Ruengwilysup, Chaowaree. 2005

机译：通过乳酸菌控制泰式发酵猪肉香肠nham中的鼠伤寒沙门氏菌，大肠杆菌O157：H7，小肠结肠炎耶尔森菌和单核细胞增生李斯特菌。
6. Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany [O] . Lene Bungenstock, Amir Abdulmawjood, Felix Reich 2020

机译：从德国的传统和工业生产的发酵香肠评价乳酸菌的抗菌性质
7. Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages [O] . Chen-Chen Cao, Mei-Qin Feng, Jian Sun, 2019

机译：发酵香肠中具有高蛋白酶活性的乳酸菌的筛选及其发酵香肠的抗氧化活性评估

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

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