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Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.

Antonie van Leeuwenhoek - 1 May 2013

Martino Maria Elena, Maifreni Michela, Marino Marilena, Bartolomeoli Ingrid, Carraro Lisa, Fasolato Luca, Cardazzo Barbara

Abstract excerpt

Lactic acid bacteria (LAB) are widely used in the food industry. Pediococcus spp. belong to the LAB group and include several species that are essential for the quality of fermented food. Pediococcus pentosaceus is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the...

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PMID: 23444039
DOI: 10.1007/s10482-013-9897-1

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