Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
IDENTIFICATION OF LACTOBACILLUS STRAINS FROM TURKISH-STYLE DRY FERMENTED SAUSAGES
Date
1995-01-01
Author
Gültekin, Güzin Candan
BOZOGLU, F
WEISS, N
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
2
views
0
downloads
A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria were isolated from different Turkish dry sausage (soudjouk) samples. They were determined as belonging to the genus Lactobacillus and subjected to a taxonomic study. The strains were divided into seven groups based on sugar fermentation pattern and other physiological and morphological characteristics. A variety of biochemical and genetic characteristics were also examined for species differentation of these isolates. They were identified as Lactobacillus sake, L. curvatus, L. alimentarius, L. plantarum, and L. brevis. Strains of L. sake were distinguished from L. curvatus by DNA-DNA hybridization studies. Atypical Lactobacillus strains and coccus-shaped organisms responsible Sor fermentation processes were not found in the samples rested. Every soudjouk sample showed differences in the most predominant Lactobacillus species.
Subject Keywords
Lactic-Acid Bacteria
,
Renaturation Rates
,
Dna Hybridization
,
Meat
URI
https://hdl.handle.net/11511/55561
Journal
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
Collections
Department of Food Engineering, Article