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2015•International Journal of Food MicrobiologyOpen access

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

Anna Greppi, Ilario Ferrocino, Antonietta La Storia, Kalliopi Rantsiou, Danilo Ercolini, Luca Cocolin

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Key concepts: Lactobacillus sakei, Staphylococcus xylosus, Pyrosequencing, Biology, 16S ribosomal RNA, Food science, Leuconostoc, Fermentation

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