Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei

Lactobacillus sakei, a lactic acid bacterium naturally found in fresh meat and sea products, is considered to be one of the most important bacterial species involved in meat fermentation and bio-preservation. Several enzymes of Lb. sakei species contributing to microbial safeguarding and organolepti...

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Detalles Bibliográficos
Autores principales: Najjari, Afef, Amairi, Houda, Chaillou, Stéphane, Mora, Diego, Boudabous, Abdellatif, Zagorec, Monique, Ouzari, Hadda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4703478/
https://www.ncbi.nlm.nih.gov/pubmed/26843981
http://dx.doi.org/10.1016/j.jare.2015.04.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4703478/
https://www.ncbi.nlm.nih.gov/pubmed/26843981
http://dx.doi.org/10.1016/j.jare.2015.04.004

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