Nature Biotechnology 23, 1494 - 1495 (2005)
doi:10.1038/nbt1205-1494
Bacterial lessons in sausage makingVincent G H Eijsink1
& Lars Axelsson21
Vincent G.H. Eijsink is in the Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Chr. M. Falsensvei 1, N-1432 Ås, Norway vincent.eijsink@umb.no
2
Lars Axelsson is at Matforsk, The Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway. lars.axelsson@matforsk.no
The genome sequence of a meat-borne lactic acid bacterium sheds light on its food-preserving abilities.
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