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krismer

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3546. turen. In Stuttgarter Rohwurstforum, edited by H. FAO. 2006. Probiotics in food. Health and nutritional Buckenhüskes. Gewürzmüller,Germany: Stuttgart. properties and guidelines for evaluation. FAO food Hammes, W. P., and C. Hertel. 1998. New developments and nutrition paper 85. in meat starter cultures. Meat Science 49(1):125– Fedtke, I., A. Kamps, B. Krismer, and F. Gotz. 2002. 138. The nitrate reductase and nitrite reductase operons Hansen, E. 2002. Commercial bacterial starter cultures and the narT gene of Staphylococcus carnosus are for fermented foods of the future. International positively controlled by the novel two-component Journal of Food Microbiology 78:119–131. system NreBC. Journal of Bacteriology 184(23): Hernández-Jover, T., M. Izquierdo-Pulido, M. Veciana- 6624–6634

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