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木糖葡萄球菌在肉制品及其生产过程中的适应机制研究进展 被引量:1

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摘要 木糖葡萄球菌是一类经常可以从肉制品及其生产过程中分离出来的葡萄球菌。木糖葡萄球菌能够在肉制品及其生产过程(发酵、腌制等)中生长,说明它具有适应这些环境的生理机制。本文从木糖葡萄球菌对渗透压胁迫和氧化、氮化应激两方面阐述其适应机制。
作者 舒艳丽
出处 《食品安全导刊》 2018年第3期67-68,共2页 China Food Safety Magazine
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