A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat
- 1 June 1991
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 70 (6), 469-472
- https://doi.org/10.1111/j.1365-2672.1991.tb02742.x
Abstract
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.Keywords
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