Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production

  1. del Rio, B.
  2. Redruello, B.
  3. Ladero, V.
  4. Fernandez, M.
  5. Martin, M.C.
  6. Alvarez, M.A.
Zeitschrift:
International Journal of Food Microbiology

ISSN: 1879-3460 0168-1605

Datum der Publikation: 2016

Ausgabe: 232

Seiten: 1-6

Art: Artikel

DOI: 10.1016/J.IJFOODMICRO.2016.05.010 GOOGLE SCHOLAR