Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages

Companilactobacillus alimentarius is a facultatively heterofermentative lactic acid bacterium (LAB) that is a significant constituent within the microbiota of various traditional fermented foods exerting several functions in fermentative or ripening processes. This species has been isolated from Spa...

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Veröffentlicht in:	International journal of food microbiology 2024-01, Vol.410, p.110489-110489, Article 110489
Hauptverfasser:	Tabanelli, Giulia, Barbieri, Federica, Baños, Alberto, Madero, Jose Manuel Garcia, Daza, Mireya Viviana Belloso, Cortimiglia, Claudia, Milani, Giovanni, Bassi, Daniela, Gardini, Fausto, Montanari, Chiara
Format:	Artikel
Sprache:	eng
Schlagworte:	antibiotic resistance Biogenic Amines Fermentation fermented meat food microbiology histamine lactic acid bacteria Lactobacillus Latilactobacillus sakei Meat Products - microbiology microarray technology phenotype putrescine sausages species temperature tyramine vancomycin
Online-Zugang:	Volltext
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