The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of...

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Autores principales: Tobias Link, Rudi F. Vogel, Matthias A. Ehrmann
Formato: article
Lenguaje:EN
Publicado: BMC 2021
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Acceso en línea:https://doaj.org/article/e984704eb86f45ff957a47c03013b93a
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