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Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei
Lactobacillus sakei, a lactic acid bacterium naturally found in fresh meat and sea products, is considered to be one of the most important bacterial species involved in meat fermentation and bio-preservation. Several enzymes of Lb. sakei species contributing to microbial safeguarding and organolepti...
Guardat en:
| Publicat a: | J Adv Res |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4703478/ https://ncbi.nlm.nih.gov/pubmed/26843981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jare.2015.04.004 |
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