Improvement of Raw Sausage Fermentation by Stress-Conditioning of the Starter Organism Lactobacillus sakei
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s00284-008-9274-x.pdf
Reference47 articles.
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3. Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2004) Relevant factors for the preparation of freeze-dried lactic acid bacteria. Int Dairy J 14:835–847
4. Chaillou S, Champomier-Verges MC, Cornet M, Crutz-Le Coq AM, Dudez AM, Martin V et al (2005) The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23 K. Nat Biotechnol 23:1527–1533
5. De Angelis M, Bini L, Pallini V, Cocconcelli PS, Gobbetti M (2001) The acid-stress response in Lactobacillus sanfranciscensis CB1. Microbiology 147:1863–1873
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