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Lactobacillus sakei meat fermentation

Hiifner, E., Markieton, T., Chaillou, S., et al. (2007) Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth. Appl Enxiron Microbiol 73,2522-2531. [Pg.215]

Martin, B., lofre. A., Gartiga, M., et al. (2006) Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR. Appl Environ Microbiol 72, 6040-6048. [Pg.215]

Rimaux, T., Vrancken, G., Vuylsteke, B., et al. (2011a) The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494. Appl Environ Microbiol 77,... [Pg.215]

See other pages where Lactobacillus sakei meat fermentation is mentioned: [Pg.301]    [Pg.364]    [Pg.364]    [Pg.209]    [Pg.213]    [Pg.213]    [Pg.215]    [Pg.400]   


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