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Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, su...
Gardado en:
| Publicado en: | Microorganisms |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5620647/ https://ncbi.nlm.nih.gov/pubmed/28878171 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms5030056 |
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