The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation (Q24550542)
Jump to navigation
Jump to search
scientific article
Language | Label | Description | Also known as |
---|---|---|---|
English | The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation |
scientific article |
Statements
The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation (English)
Lactobacillus sakei
1 reference
1 December 1999
1 reference