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Molecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausage
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Orientador(es)
Resumo(s)
Portuguese traditional fermented meat products constitute a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in thealheira. 25 LABs were identified by Sanger sequencing of the 16S ribosomal gene. Sequencing results were aligned with sequences from the NCBI database using the BLAST algorithm. Genetic analysis showed a diverse lactic acid producing microbiome, and LABs from the family Lactobacillaceae and Leuconostocaceae were dominant, found in 64% of samples, while other organisms of the family Streptococcaceae and Enterococcaceae were found in 36% of samples. This work enabled the identification of LAB normally present in a traditional Portuguese product, as well as the desired technological characteristics that they can bestow to the product.
Descrição
Palavras-chave
Microbial population diversity Food quality Food biotechnology Microbiome Fermented sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Fernandes, Nathalia; Faria, Ana Sofia; Carvalho, Laís; Choupina, Altino; Rodrigues, Carina; Cadavez, Vasco; Gonzales-Barron, Ursula (2022). Molecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausage. In Biology and Life Sciences Forum. Constantine: MDPI. p. 1-5. ISSN 2673-9976