Investigation of microflora od autochtonous fermented sausages

Fermented sausages have a long tradition of production in certain regions of the world. For two years, research has been conducted under the EU sponsorship (FP5 Safety of traditional fermented sausages: Research on protective cultures and bacteriocins) in the countries of west and southeast Europe (Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy, Serbia and Montenegro). The first phase of research included the separation of lactobacilli...