Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

BACKGROUND: Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance o...

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Detalles Bibliográficos
Autores principales: McLeod, Anette, Zagorec, Monique, Champomier-Vergès, Marie-Christine, Naterstad, Kristine, Axelsson, Lars
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2010
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873491/
https://www.ncbi.nlm.nih.gov/pubmed/20412581
http://dx.doi.org/10.1186/1471-2180-10-120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873491/
https://www.ncbi.nlm.nih.gov/pubmed/20412581
http://dx.doi.org/10.1186/1471-2180-10-120

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