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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Detalles Bibliográficos
Autores principales: Montanari, Chiara, Barbieri, Federica, Magnani, Michael, Grazia, Luigi, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6121134/
https://www.ncbi.nlm.nih.gov/pubmed/30210476
http://dx.doi.org/10.3389/fmicb.2018.02003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6121134/
https://www.ncbi.nlm.nih.gov/pubmed/30210476
http://dx.doi.org/10.3389/fmicb.2018.02003

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