Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47

Lactococcus piscium is a psychrotrophic lactic acid bacterium and is known to be one of the predominant species within spoilage microbial communities in cold-stored packaged foods, particularly in meat products. Its presence in such products has been associated with the formation of buttery and sour...

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Dades bibliogràfiques
Publicat a:Appl Environ Microbiol
Autors principals: Andreevskaya, Margarita, Johansson, Per, Laine, Pia, Smolander, Olli-Pekka, Sonck, Matti, Rahkila, Riitta, Jääskeläinen, Elina, Paulin, Lars, Auvinen, Petri, Björkroth, Johanna
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2015
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4421071/
https://ncbi.nlm.nih.gov/pubmed/25819958
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00320-15
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