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Strain R1333, isolated from commercially available smoked salmon, was identified as Lactobacillus sakei based on biochemical tests, sugar fermentation reactions (API 50 CHL), PCR with species-specific primers and sequencing of the 16S rRNA gene. Strain R1333 produces a 3811kDa class IIa bacteriocin, active against Streptococcus caprinus, Streptococcus macedonicus, Streptococcus spp., L. sakei, Lactococcus...
Aims: A survey on lactic acid bacteria isolated from a small-scale facility producing traditional dry sausage. A first report on LAB in raw material, products and processing equipment.Methods and Results: A total of 88 isolates were identified phenotypically and genotypically. Phenotypic characterization at the species level indicated that 36 (40.9%) were Lactobacillus sakei, 27 (30.68%) were Enterococcus...
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