Cargando…
Distribution, inducibility, and characterisation of prophages in Latilactobacillus sakei
BACKGROUND: Lactic acid bacteria (LAB) are used as starters in a wide variety of food fermentations. While the number of reports of phages infecting other LAB steadily increased over the years, information about phage associated with Latilactobacillus sakei, a frequently used meat starter, remains s...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9641780/ https://www.ncbi.nlm.nih.gov/pubmed/36348293 http://dx.doi.org/10.1186/s12866-022-02675-y |