A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat

This is the authors' abstract. We don't add key points for this paper.

Species of Lactobacillus and Carnobacterium from meat and meat products could be separated by a few biochemical characteristics; presence of meso-diaminopimelic acid in the cell wall, the isomers of lactic acid produced, production of citrulline from arginine and fermentation of some carbohydrates. This identification key was checked by DNA-DNA hybridizations studies.