Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
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Publisher
MDPI AG
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Language
English
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Publisher
MDPI AG
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Contents
Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial strain of L. sakei was inoculated in a defined me...
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Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
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TN_cdi_doaj_primary_oai_doaj_org_article_0790f222339c4f4c8d6395a5b5f16222
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_0790f222339c4f4c8d6395a5b5f16222
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods9060720
