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.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Argitalpen urtea: 2016

Alea: 232

Orrialdeak: 1-6

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2016.05.010 GOOGLE SCHOLAR
Datuen iturria: Scopus