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Perez-Martinez, M. Zagorec, and S. D. Science 76:138–146. Ehrlich. 1999. Relationships between arginine degra- Ammor, S., E. Dufour, M. Zagorec, S. Chaillou, and I. dation, pH and survival in Lactobacillus sakei. FEMS Chevallier. 2005. Characterisation and selection of Microbiology Letters 180:297–304. Lactobacillus sakei strains isolated from traditional Chevallier, I., S. Ammor, A. Laguet, S. Labayle, V. dry sausage for their potential use as starter cultures. Castanet, E. Dufour, and R. Talon. 2006. Microbial Food Microbiology 22:529–538. ecology of a small-scale facility producing traditional Andrighetto, C., L. Zampese, and A. Lombardi. 2001. dry sausage. Food Control 17:446–453. RAPD-PCR characterization of lactobacilli isolated Cintas, L. M., J. M. Rodriguez, M. F. Fernandez, K.

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