Identification and Characterization of Leuconostoc fallax Strains Isolated from an Industrial Sauerkraut Fermentation

Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, q...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Barrangou, Rodolphe, Yoon, Sung-Sik, Breidt, Jr., Frederick, Fleming, Henry P., Klaenhammer, Todd R.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123974/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12039745/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.6.2877-2884.2002
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