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Autor:
Stanislav Stuchlík, Ján Turňa, Silvia Rybecká, Monika Chovanová, Mária Mikulášová, Eva Struhárňanská, Zdenko Levarski, Marcel Zámocký
Publikováno v:
General physiology and biophysics. 38(5)
Lactic acid bacteria (LAB) are exceptionally important strains in food industry. It is a heterogeneous group sharing same metabolic and physiological properties. They are usually catalase-negative strains, which represents a big disadvantage in food