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Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage.

Food microbiology - 1 Sept 2015

Amadoro Carmela, Rossi Franca, Piccirilli Michele, Colavita Giampaolo

Abstract excerpt

This study reports the isolation of Tetragenococcus koreensis, a bacterial species currently represented only by the type strain isolated from kimchi, from a raw fermented and ripened Italian sausage, Ventricina Vastese, all over the ripening period of five months. Rep-PCR genotyping showed that different T. koreensis strains, identified by sequencing of the 16S rRNA gene, were present in the same production...

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Identifiers

PMID: 25998818
DOI: 10.1016/j.fm.2015.03.011

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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