Identification and characterization of Lactobacillus species isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus)

Seventy-eight strains were isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus) on APT glucose medium at 5 degrees C or 20 degrees C. All the isolates belonged to the genus Lactobacillus. CO2 production and arginine degradation were characteristic of the isolates. A dic...

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