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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Vydáno v:Front Microbiol
Hlavní autoři: Montanari, Chiara, Barbieri, Federica, Magnani, Michael, Grazia, Luigi, Gardini, Fausto, Tabanelli, Giulia
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2018
Témata:
Microbiology
On-line přístup: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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