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A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat
M C Montel1, R Talon, J Fournaud
1Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France.
The Journal of Applied Bacteriology
|June 1, 1991
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.