Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

Identification of lactobacilli from meat and meat products

Ulrich Schillinger, Friedrich‐Karl Lücke · Food Microbiology · 1987 · 487 citations

Food Fermentation, Lactic Acid Bacteria, Meat Products +5

Phylogenetic analysis of the genus<i>Lactobacillus</i>and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA

Matthew Collins, Ubaldina M. Rodrigues, C. Ash et al. · FEMS Microbiology Letters · 1991 · 383 citations · Full text

Biology, Microbial Systematics, Phylogenetics +15

Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

Luca Cocolin, Marisa Manzano, C. Cantoni et al. · Applied and Environmental Microbiology · 2001 · 324 citations · Full text

Lactic acid bacteria in meat fermentation

Walter P. Hammes, Annegret Bantleon, Seunghwa Min · FEMS Microbiology Letters · 1990 · 287 citations

Engineering, Food Fermentation, Lactic Acid Bacteria +12

Identification of mesophilic lactic acid bacteria by using polymerase chain reaction-amplified variable regions of 16S rRNA and specific DNA probes

N. Klijn, A.H. Weerkamp, Willem M. de Vos · Applied and Environmental Microbiology · 1991 · 267 citations · Full text

Biology, Engineering, Biochemistry +13