Bacterial lessons in sausage making

被引：6

作者：

Eijsink, VGH

Axelsson, L

机构：

[1] Norwegian Univ Life Sci, Dept Chem, N-1432 As, Norway

[2] Norwegian Food Res Inst, N-1430 As, Norway

来源：

NATURE BIOTECHNOLOGY | 2005年 / 23卷 / 12期

关键词：

D O I：

10.1038/nbt1205-1494

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The genome sequence of a meat-borne lactic acid bacterium sheds light on its food-preserving abilities.

引用

页码：1494 / 1495

页数：3

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