Relationships between arginine degradation, pH and survival inLactobacillus sakei
Open Access
- 1 November 1999
- journal article
- Published by Oxford University Press (OUP) in FEMS Microbiology Letters
- Vol. 180 (2), 297-304
- https://doi.org/10.1111/j.1574-6968.1999.tb08809.x
Abstract
Lactobacillus sakei is one of the most important lactic acid bacteria of meat and fermented meat products. It is able to degrade arginine with ammoniKeywords
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