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A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat.

作者信息

Montel M C, Talon R, Fournaud J, Champomier M C

机构信息

Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France.

出版信息

J Appl Bacteriol. 1991 Jun;70(6):469-72. doi: 10.1111/j.1365-2672.1991.tb02742.x.

DOI:10.1111/j.1365-2672.1991.tb02742.x
PMID:1938670
Abstract

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.

摘要

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