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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2016
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| Materias: | |
| 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 |