Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy

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• 作者：Patrizio Tremonte^a ; Elena Sorrentino^a ; Gianfranco Pannella^a ; Luca Tipaldi^a ; Marina Sturchio^a ; Armando Masucci^b ; Lucia Maiuro^a ; Raffaele Coppola^a ; Mariantonietta Succi^a ; ^{succi@unimol.it}
• 关键词：Ventricina ; Lactobacillus sakei ; Fermented meat ; Scanning electron microscopy ; Microenvironments
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 February 2017
• 年：2017
• 卷：242
• 期：Complete
• 页码：132-140
• 全文大小：2198 K
• 卷排序：242

文摘

Ventricina is characterised by three microenvironments (exterior, interstice, heart). Distinctive physico-chemical features of the microenvironments promote specific Lb. sakei biotypes. Different Lb. sakei RAPD-types show different proteolytic activities. Lb. sakei RAPD-type from interstice influences the fermentation process. Diffusion of a dominant Lb. sakei biotype through micro-channels