Cargando...

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Hüfner, Eric, Markieton, Tobias, Chaillou, Stéphane, Crutz-Le Coq, Anne-Marie, Zagorec, Monique, Hertel, Christian
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2007
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
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!