Insights into the Metabolomic Diversity of Latilactobacillus sakei

Latilactobacillus sakei (L. sakei), widely used as a starter culture in fermented sausages, is a species adapted to meat environments. Its ability to survive for a long time in such products is due to the exploitation of different metabolic pathways to gain energy (hexose and pentose sugar fermentat...

Descripción completa

Detalles Bibliográficos
Autores principales: Barbieri, Federica, Laghi, Luca, Montanari, Chiara, Lan, Qiuyu, Levante, Alessia, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834233/
https://www.ncbi.nlm.nih.gov/pubmed/35159627
http://dx.doi.org/10.3390/foods11030477

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834233/
https://www.ncbi.nlm.nih.gov/pubmed/35159627
http://dx.doi.org/10.3390/foods11030477

Ejemplares similares