Genetics of lactic acid bacteria
In: hal-02821992; PRODINRA: 442591; (2008)
Online
Buch
Zugriff:
Chapter 6 ; International audience ; Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro-biota, then, by a volunteer addition of starters, often performed by back-slopping, without knowing precisely the microbial species involved. It is only since about 50 years that well defined bacterial cultures have been used as starters for the fermentation of dry sausages. Nowadays, the indigenous micro-biota of fermented meat products is well identified, and the literature is rich of reports on the identification of lactic acid bacteria (LAB) present in many traditional fermented products from various geographical origin, obtained without the addition of commercial starters (See Talon, Leroy, & Lebert, 2007, and references therein).
Titel: |
Genetics of lactic acid bacteria
|
---|---|
Autor/in / Beteiligte Person: | Zagorec, Monique ; Anba-Mondoloni, Jamila ; Crutz-Le Coq, Anne-Marie ; Champomier-Verges, Marie-Christine ; SECurité des ALIments et Microbiologie (SECALIM) ; Institut National de la Recherche Agronomique (INRA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) ; MICrobiologie de l'ALImentation au Service de la Santé (MICALIS) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech ; Université Paris Saclay (COmUE) ; Toldra, Fidel |
Link: | |
Quelle: | hal-02821992; PRODINRA: 442591; (2008) |
Veröffentlichung: | HAL CCSD ; Springer International Publishing, 2008 |
Medientyp: | Buch |
ISBN: | 978-0-387-79381-8 (print) ; 0-387-79381-X (print) |
DOI: | 10.1007/978-0-387-79382-5_6 |
Schlagwort: |
|
Sonstiges: |
|