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Article

Identification and characterization of Enterococcus spp. in Greek spontaneous sausage fermentation.

Journal of food protection - 1 Jun 2008

Paramithiotis Spiros, Kagkli Dafni-Maria, Blana Vasiliki A, Nychas George-John E, Drosinos Eleftherios H

Abstract excerpt

A total of 108 enterococcal strains previously isolated from spontaneously fermented sausages were identified using phenotypic traits, pulsed-field gel electrophoresis (PFGE), and sequencing of the 16S rRNA gene. The proteolytic and lipolytic activities of these isolates and their ability to decarboxylate lysine, tyrosine, ornithine, and histidine and to produce antimicrobial compounds also were assessed. All...

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Identifiers

PMID: 18592753
DOI: 10.4315/0362-028x-71.6.1244

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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