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...

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Foilsithe in:J Adv Res
Main Authors: Najjari, Afef, Amairi, Houda, Chaillou, Stéphane, Mora, Diego, Boudabous, Abdellatif, Zagorec, Monique, Ouzari, Hadda
Formáid: Artigo
Teanga:Inglês
Foilsithe: Elsevier 2016
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Original Article
Rochtain Ar Líne: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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