Impact of different sugars and glycosyltransferases on the assertiveness of Latilactobacillus sakei in raw sausage fermentations
Anna Widenmann, Carolin J. Schiffer, Matthias A. Ehrmann, Rudi F. Vogel
Topics & Concepts
Lactobacillus sakeiNucleotide sugarSucroseFermentationBiologyMutantFood scienceBiochemistrySugarPlasmidGlycosyltransferaseMicrobiologyGeneLactobacillusProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsMeat and Animal Product Quality