Journal of Food Quality / 2017 / Article / Tab 1

Review Article

The Use of Starter Cultures in Traditional Meat Products

Table 1

Families and genera of LAB.

FamilyGenusCellular morphologySugar fermentation

AerococcaceaeAerococcusCocci-tetradsHomofermentative
CarnobacteriaceaeCarnobacteriumBacilliHomofermentative
EnterococcaceaeEnterococcusCocciHomofermentative
TetragenococcusCocci-tetradsHomofermentative
VagococcusCocciHomofermentative
LactobacillaceaeLactobacillusBacilliStrain-dependent
PediococcusCocci-tetradsHomofermentative
LeuconostocaceaeLeuconostocCocciHeterofermentative
OenococcusCocciHeterofermentative
WeissellaCocci/bacilliHeterofermentative
StreptococcaceaeLactococcusCocciHomofermentative
StreptococcusCocciHomofermentative

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