Use of green fluorescent protein to monitorLactobacillus sakeiin fermented meat products
Open Access
- 1 January 2001
- journal article
- Published by Oxford University Press (OUP) in FEMS Microbiology Letters
- Vol. 194 (2) , 127-133
- https://doi.org/10.1111/j.1574-6968.2001.tb09457.x
Abstract
Lactobacillus sakei is a lactic acid bacterium naturally found on meat and often used as starter for the production of dry sausages or other fermentedKeywords
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