A SIMPLIFIED KEY FOR IDENTIFYING HOMOFERMENTATIVE LACTOBACILLUS AND CARNOBACTERIUM SPP FROM MEAT

被引：78

作者：

MONTEL, MC ^{[1
]}

TALON, R ^{[1
]}

FOURNAUD, J ^{[1
]}

CHAMPOMIER, MC ^{[1
]}

机构：

[1] LAB RECH VIANDE,JOUY EN JOSAS,FRANCE

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1991年 / 70卷 / 06期

关键词：

D O I：

10.1111/j.1365-2672.1991.tb02742.x

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：

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.

引用

页码：469 / 472

页数：4

共 16 条

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