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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书目信息
Journal of applied bacteriology
卷
70
期
6
页码
469
- 472
ISSN
0021-8847
出版者
Elsevier B.V.
其它主题
Keys; Food microbiology; Gram-positive asporogenous rods; Isolation & purification; Bacterial
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS