Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial...

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Detalles Bibliográficos
Autores principales: Barbieri, Federica, Laghi, Luca, Gardini, Fausto, Montanari, Chiara, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353496/
https://www.ncbi.nlm.nih.gov/pubmed/32498333
http://dx.doi.org/10.3390/foods9060720

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353496/
https://www.ncbi.nlm.nih.gov/pubmed/32498333
http://dx.doi.org/10.3390/foods9060720

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