Fig. 1From: Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”Random amplified polymorphic DNA-PCR profiles (obtained with primer M13) of lactic acid bacteria (LAB) isolates collected during the production and ripening processes of salame and salsiccia of Suino Nero dei Nebrodi. Lanes: M, molecular marker; 1-7, strains SS19B, SS54, SS127A, SS33B, SS91, SS11A, SS106ABack to article page