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Phenotypic Diversity of Lactobacillus sakei Strains

Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these pr...

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Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Montanari, Chiara, Barbieri, Federica, Magnani, Michael, Grazia, Luigi, Gardini, Fausto, Tabanelli, Giulia
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2018
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6121134/
https://ncbi.nlm.nih.gov/pubmed/30210476
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02003
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