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Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth
Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat ferm...
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| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology
2007
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1855608/ https://ncbi.nlm.nih.gov/pubmed/17308175 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02396-06 |
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