Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures

Lactic acid bacteria (LAB) can cause deterioration of food quality even at low temperatures. In this study, we investigated the cold-adaptation mechanism of a novel food spoilage LAB, Leuconostoc mesenteroides NH04 (NH04). L. mesenteroides was isolated from several spoiled cooked meat products at a...

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Detalles Bibliográficos
Autores principales: Goto, Seitaro, Kawamoto, Jun, Sato, Satoshi B, Iki, Takashi, Watanabe, Itaru, Kudo, Kazuyuki, Esaki, Nobuyoshi, Kurihara, Tatsuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4384994/
https://www.ncbi.nlm.nih.gov/pubmed/25852988
http://dx.doi.org/10.1186/s13568-015-0098-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4384994/
https://www.ncbi.nlm.nih.gov/pubmed/25852988
http://dx.doi.org/10.1186/s13568-015-0098-3

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