| ecology of lactic acid bacteria in italian fermented sausages: isolation, identification and molecular characterization. | in this study, the ecology of the lactic acid bacteria (lab) of three naturally fermented sausages produced in the friuli-venezia-giulia region, in the north east of italy, was investigated. a total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of lab were detected. lactobacillus curvatus and lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to rapd-pcr. clusters containi ... | 2006 | 16510261 |