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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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Bibliografske podrobnosti
izdano v:Front Microbiol
Main Authors: Montanari, Chiara, Barbieri, Federica, Magnani, Michael, Grazia, Luigi, Gardini, Fausto, Tabanelli, Giulia
Format: Artigo
Jezik:Inglês
Izdano: Frontiers Media S.A. 2018
Teme:
Online dostop: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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