Characteristics of Some Lactic Acid Bacteria Used as Starter Cultures in Dry Sausage Production
The fermentation characteristics of two commercial (Duploferment 66 and Saga II) and five Norwegian lactic acid bacteria used in dry sausage production were compared with those of Lactobacillus plantarum ATCC 8014. The Norwegian strains lacked the ability to ferment mannitol, sorbitol, lactose, and...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Principais autores: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1980
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291607/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345627/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.40.3.472-475.1980 |
| תגים: |
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