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Food Science and Technology International
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Identificación y caracterización de bacterias acidolácticas aisladas de chorizos tradicionales elaborados en Castilla y León / Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-León

E.M. Santos

Departamento de Biotecnología y Ciencia de los Alimentos. Facultad de Ciencia y Tecnología de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

C. González-Fernández

Departamento de Biotecnología y Ciencia de los Alimentos. Facultad de Ciencia y Tecnología de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

I. Jaime

Departamento de Biotecnología y Ciencia de los Alimentos. Facultad de Ciencia y Tecnología de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

J. Rovira

Departamento de Biotecnología y Ciencia de los Alimentos. Facultad de Ciencia y Tecnología de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

A total of 516 strains of lactic acid bacteria isolated from chorizo made in Castilla-León (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened chorizo and ripened chorizo. According to the Schillinger and Lücke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lactobacillus curvatus, 32 strains (6.2%) belonged to the genus Pediococcus, and 44 strains which were not included in the previous species were grouped as Lactobacillus sp. Strains of L. sake and L. curvatus could be separated into four groups each, on the basis of fermentation of maltose and lactose. Group S1 (maltose-, lactose-négative L. sake) predominated (39.5%). Many strains of this group fermented the following carbohydrates: glucose, ribose, galactose, sucrose, melibiose and trehalose.

Key Words: lactic acid bacteria • chorizo • starters

Food Science and Technology International, Vol. 3, No. 1, 21-29 (1997)
DOI: 10.1177/108201329700300103
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