Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

Annals of Microbiology

Table 3 Species of LAB isolated during the production and ripening processes of salame and salsiccia from raw meat of the swine Suino Nero dei Nebrodi

Species	Strain	RAPD profile	Identification			Isolation source
Species	Strain	RAPD profile	bp	% Homology	Accession no.	Salsiccia	Salame
Enterococcus casseliflavus	SS19B	1	1,493	99	JQ411240	MM, ST, W1, W2	MM, ST, W1, W2, W3, W4
Enterococcus casseliflavus	SS54	2	1,496	99	JQ411241	MM, ST, W1, W2	MM, ST, W1, W2, W3, W4
E. devriesei	SS127A	3	1,488	99	JQ411242		W3, W4, W5, W6
E. hirae	SS33B	4	1,504	99	JQ411243	W1, W2	W1, W2, W3, W4, W5, W6
E. faecalis	SS91	5	1,495	99	JQ411244		W3, W4, W5, W6
Lactococcus lactis	SS11A	6	1,464	98	JQ411245	MM, ST	MM, ST
Lactobacillus sakei	SS106A	7	1,506	99	JQ411246	W1, W2	W1, W2, W3, W4, W5, W6

ISSN: 1869-2044