Molecular Characterization of Lactic Acid Bacteria in Levačka Sausage

Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Branka Borovic, Branko Velebit, Slavica Veskovic Moracanin, Brankica Lakicevic, Tatjana Baltic Levačka sausage is traditionally fermented dry sausage which is produced in central Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Pediococcus pentosaceus, Ln. mesenteroides were predominant microorganisms in levačka sausage. Lb. curvatus, Lb. sakei and Lb. carnosum were also identified.

Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research