The occurrence and characterisation of lactobacilli in meat products
The aim of this study was to monitor the frequency of lactobacilli in ready-to-eat meat products and to determine the species and the antimicrobial susceptibility. Identification of suspect isolates was investigated in this work by polymerase chain reaction. A total of 148 samples of meat products were examined, and lactobacilli were detected in 107 samples … [Read more…]