Impact of different sugars and glycosyltransferases on the assertiveness of Latilactobacillus sakei in raw sausage fermentations

Author:

Widenmann A.W.,Schiffer C.J.,Ehrmann M.A.,Vogel R.F.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference32 articles.

1. Effect of fermented meat ph on summer sausage properties1;Acton;J. Milk Food Technol.,1974

2. Mechanisms of colonisation and colonisation resistance of the digestive tract part 1: bacteria/host interactions;Adlerberth;Microb. Ecol. Health Dis.,2000

3. Molecular characterization of intrinsic and acquired antibiotic resistance in lactic acid bacteria and bifidobacteria;Ammor;J. Mol. Microbiol. Biotechnol.,2008

4. Different modes of regulation of the expression of dextransucrase in Leuconostoc lactis AV1n and Lactobacillus sakei MN1;Besrour-Aouam;Frontiers in Microbiology,2019

5. Sugar catabolism and its impact on the biosynthesis and engineering of exopolysaccharide production in lactic acid bacteria;Boels;Int. Dairy J.,2001

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