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Thirty-seven strains of coagulase-negative staphylococci, isolated from traditional fermented sausages of Basilicata region, were screened on the basis of their technological properties (nitrate reductase, proteolytic, lipolytic, amino acid-decarboxylase and antimicrobial activities) and for their ability to grow in the presence of different salt concentrations, temperatures and pH values, to elucidate...
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investigated by ARDRA-PCR and RAPD-PCR for taxonomic identification at species and strain level and characterized on the basis of the growth and acidification at different temperatures, incubation times, levels of NaCl and KNO 2 , hydrolysis of sarcoplasmatic and myofibrillar proteins and antimicrobial,...
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