A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat
1991
Montel, M.C. | Talon, R. | Fournaud, J. | Champomier, M.C.
Species of Lactobacillus and Carnobacterium from meat and meat products could be separated by a few biochemical characteristics; presence of meso-diaminopimelic acid in the cell wall, the isomers of lactic acid produced, production of citrulline from arginine and fermentation of some carbohydrates. This identification key was checked by DNA-DNA hybridizations studies.
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