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The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).

Meat science - 1 Aug 2011

Danilović Bojana, Joković Nataša, Petrović Ljiljana, Veljović Katarina, Tolinački Maja, Savić D

Abstract excerpt

Petrovská Klobása is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovská Klobása. The isolates were preliminarily identified by phenotypic tests...

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Source

Identifiers

PMID: 21420794
DOI: 10.1016/j.meatsci.2011.02.026

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

Source receipt: pubmed, retrieved 7 Sept 2026.

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