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Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)

2001; Oxford University Press; Volume: 90; Issue: 6 Linguagem: Inglês

10.1046/j.1365-2672.2001.01328.x

1365-2672

Eugenio Parente, Simona Grieco, Maria Antonietta Crudele,

Protein Hydrolysis and Bioactive Peptides

Journal Article Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy) Get access E. Parente, E. Parente Dipartimento di Biologia, Difesa e Biotecnologie Agro‐forestali, Università della Basilicata, Potenza, Italy Search for other works by this author on: Oxford Academic Google Scholar S. Grieco, S. Grieco Dipartimento di Biologia, Difesa e Biotecnologie Agro‐forestali, Università della Basilicata, Potenza, Italy Search for other works by this author on: Oxford Academic Google Scholar M.A. Crudele M.A. Crudele Dipartimento di Biologia, Difesa e Biotecnologie Agro‐forestali, Università della Basilicata, Potenza, Italy Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 90, Issue 6, 1 June 2001, Pages 943–952, https://doi.org/10.1046/j.1365-2672.2001.01328.x Published: 01 June 2001 Article history Received: 01 December 2000 Revision received: 05 February 2001 Accepted: 18 February 2001 Published: 01 June 2001