Genetics of Lactic Acid Bacteria

  • Monique Zagorec
  • Jamila Anba-Mondoloni
  • Anne-Marie Crutz-Le Coq
  • Marie-Christine Champomier-Vergès

Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro-biota, then, by a volunteer addition of starters, often performed by back-slopping, without knowing precisely the microbial species involved. It is only since about 50 years that well defined bacterial cultures have been used as starters for the fermentation of dry sausages. Nowadays, the indigenous micro-biota of fermented meat products is well identified, and the literature is rich of reports on the identification of lactic acid bacteria (LAB) present in many traditional fermented products from various geographical origin, obtained without the addition of commercial starters (See Talon, Leroy, & Lebert, 2007, and references therein).


Lactic Acid Bacterium Lactobacillus Plantarum None None Glycine Betaine Environmental Microbiology 
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© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Monique Zagorec
    • 1
  • Jamila Anba-Mondoloni
  • Anne-Marie Crutz-Le Coq
  • Marie-Christine Champomier-Vergès
  1. 1.Unité Flore Lactique et Environnement Carné UR309 INRADomaine de VilvertFrance

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