A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat.
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.
Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France.
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Champomier
D000818:Animals; D004269:DNA, Bacterial / Q000032:analysis*; D005516:Food Microbiology; D006093:Gram-Positive Asporogenous Rods / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D008460:Meat; D009693:Nucleic Acid Hybridization
D004269:DNA, Bacterial