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Journal of Food Microbiology 44:69–82. Panyim. 1996. Molecular cloning, DNA sequencing Sanz, Y., and F. Toldrá. 2002. Purification and charac- and expression of catalase gene of Lactobacillus terization of an arginine aminopeptidase from sake SR911. Journal of Molecular Biology and Lactobacillus sakei. Applied and Environmental Biotechnology 4:229–235. Microbiology 68(4):1980–1987. Olesen, P., A. Strunge Meyer, and L. Stahnke. 2004. Sanz, Y., S. Fadda, G. Vignolo, C. Aristoy, G. Oliver, Generation of flavour compounds in fermented and F. Toldrá. 1999. Hydrolysis of muscle myofibril- sausages—the influence of curing ingredients, lar proteins by Lactobacillus curvatus and Staphylococcus starter culture and ripening time. Lactobacillus sakei. International Journal of Food Meat Science 66:675–687

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