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.
Revista:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Ano de publicación: 2016

Volume: 232

Páxinas: 1-6

Tipo: Artigo

DOI: 10.1016/J.IJFOODMICRO.2016.05.010 GOOGLE SCHOLAR
Fonte de datos: Scopus