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Bacterial lessons in sausage making

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The genome sequence of a meat-borne lactic acid bacterium sheds light on its food-preserving abilities.

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Figure 1: The biopreservation landscape of Lactobacillus sakei.

Bob Crimi

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Authors and Affiliations

  1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Chr. M. Falsensvei 1, N-1432 Ås, Norway

    Vincent G H Eijsink

  2. Matforsk, The Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway

    Lars Axelsson

Authors
  1. Vincent G H Eijsink
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  2. Lars Axelsson
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Eijsink, V., Axelsson, L. Bacterial lessons in sausage making. Nat Biotechnol 23, 1494–1495 (2005). https://doi.org/10.1038/nbt1205-1494

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