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Molecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausage

2022Conference paper Open access
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dc.contributor.authorFernandes, Nathália
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorCarvalho, Laís
dc.contributor.authorChoupina, Altino
dc.contributor.authorRodrigues, Carina
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-05-18T11:12:54Z
dc.date.available2023-05-18T11:12:54Z
dc.date.issued2022
dc.description.abstractPortuguese 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the EU PRIMA programme, the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, 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 2673-9976pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28312
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMicrobial population diversitypt_PT
dc.subjectFood qualitypt_PT
dc.subjectFood biotechnologypt_PT
dc.subjectMicrobiomept_PT
dc.subjectFermented sausagespt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleMolecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausagept_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.citation.conferencePlaceConstantinept_PT
oaire.citation.endPage5pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBiology and Life Sciences Forumpt_PT
oaire.citation.volume1pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream3599-PPCDT
person.familyNameFaria
person.familyNameChoupina
person.familyNameRodrigues
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAna Sofia
person.givenNameAltino
person.givenNameCarina
person.givenNameVasco
person.givenNameUrsula
person.identifierO-4756-2015
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person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7339-1036
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person.identifier.orcid0000-0001-9773-1413
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridL-5382-2014
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56078920800
person.identifier.scopus-author-id14051602500
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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