Characterization of Lactobacillus sakei by the type of stereoisomers of lactic acid produced
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam/49/2/49_2_111/_pdf
Reference53 articles.
1. Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA
2. Gene organization and primary structure of a ribosomal RNA operon from Escherichia coli
3. Lactobacillus sakei: recent developments and future prospects
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1. Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion;Critical Reviews in Food Science and Nutrition;2022-08-23
2. Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites;Current Microbiology;2018-08-16
3. Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA;Journal of Bioscience and Bioengineering;2017-08
4. Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter;Bioscience, Biotechnology, and Biochemistry;2016-02-01
5. Safety evaluation of Lactobacillus pentosus strain b240;Food and Chemical Toxicology;2011-01
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