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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Barrangou, Rodolphe, Yoon, Sung-Sik, Breidt, Jr., Frederick, Fleming, Henry P., Klaenhammer, Todd R.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2002
Soggetti:	Food Microbiology
Accesso online:	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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