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| Todorov,Svetoslav Dimitrov; Stojanovski,Saso; Iliev,Ilia; Moncheva,Penka; Nero,Luis Augusto; Ivanova,Iskra Vitanova. |
| Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lukanka; Antibiotic resistance; Virulence factors; Lactic acid bacteria; Bacteriocins. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300576 |
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