Advanced search
1 file | 1.16 MB Add to list

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2011) FOOD MICROBIOLOGY. 28(3). p.597-604
Author
Organization
Keywords
GENES, Acid stress, GROWTH, ENZYMES, CATABOLISM, METABOLISM, LISTERIA-INNOCUA, WINE, ARC OPERON, SAUSAGE FERMENTATION CONDITIONS, LACTIC-ACID BACTERIA, Arginine deiminase pathway, Lactobacillus sakei, Fermented sausage, Stationary phase, Modelling

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.16 MB

Citation

Please use this url to cite or link to this publication:

MLA
Rimaux, Tom, Gino Vrancken, Vasileios Pothakos, et al. “The Kinetics of the Arginine Deiminase Pathway in the Meat Starter Culture Lactobacillus Sakei CTC 494 Are pH-dependent.” FOOD MICROBIOLOGY 28.3 (2011): 597–604. Print.
APA
Rimaux, T., Vrancken, G., Pothakos, V., Maes, D., De Vuyst, L., & Leroy, F. (2011). The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. FOOD MICROBIOLOGY, 28(3), 597–604.
Chicago author-date
Rimaux, Tom, Gino Vrancken, Vasileios Pothakos, D Maes, Luc De Vuyst, and Frédéric Leroy. 2011. “The Kinetics of the Arginine Deiminase Pathway in the Meat Starter Culture Lactobacillus Sakei CTC 494 Are pH-dependent.” Food Microbiology 28 (3): 597–604.
Chicago author-date (all authors)
Rimaux, Tom, Gino Vrancken, Vasileios Pothakos, D Maes, Luc De Vuyst, and Frédéric Leroy. 2011. “The Kinetics of the Arginine Deiminase Pathway in the Meat Starter Culture Lactobacillus Sakei CTC 494 Are pH-dependent.” Food Microbiology 28 (3): 597–604.
Vancouver
1.
Rimaux T, Vrancken G, Pothakos V, Maes D, De Vuyst L, Leroy F. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. FOOD MICROBIOLOGY. 2011;28(3):597–604.
IEEE
[1]
T. Rimaux, G. Vrancken, V. Pothakos, D. Maes, L. De Vuyst, and F. Leroy, “The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent,” FOOD MICROBIOLOGY, vol. 28, no. 3, pp. 597–604, 2011.
@article{2045266,
  author       = {Rimaux, Tom and Vrancken, Gino and Pothakos, Vasileios and Maes, D and De Vuyst, Luc and Leroy, Frédéric},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {GENES,Acid stress,GROWTH,ENZYMES,CATABOLISM,METABOLISM,LISTERIA-INNOCUA,WINE,ARC OPERON,SAUSAGE FERMENTATION CONDITIONS,LACTIC-ACID BACTERIA,Arginine deiminase pathway,Lactobacillus sakei,Fermented sausage,Stationary phase,Modelling},
  language     = {eng},
  number       = {3},
  pages        = {597--604},
  title        = {The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent},
  url          = {http://dx.doi.org/10.1016/j.fm.2010.11.016},
  volume       = {28},
  year         = {2011},
}

Altmetric
View in Altmetric
Web of Science
Times cited: