Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.
D007778:Lactobacillus / Q000378:metabolism*; D008460:Meat / Q000382:microbiology*; D011134:Polysaccharides / Q000378:metabolism*; D012492:Salts; D013395:Sucrose / Q000378:metabolism*
D011134:Polysaccharides; D012492:Salts; C017082:brine; D013395:Sucrose
LACTOBACILLUS/metabolism; MEAT/microbiology; POLYSACCHARIDES/metabolism; SUCROSE/metabolism