A new, completely defined medium for meat lactobacilli
Author:
Affiliation:
1. MATFORSK, Norwegian Food Research Institute, A³s, Norway
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.1998.00583.x
Reference32 articles.
1. Transformation of Lactobacillus strains used in meat and vegetable fermentations
2. Genomic identification of meat lactobacilli as Lactobacillus sake
3. Rational development of a simple synthetic medium for the sustained growth ofLactococcus lactis
4. Phylogenetic analysis of the genusLactobacillusand related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA
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