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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...

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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

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