Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions. [PDF]
Foods, 2022 Wang X +6 more
europepmc +1 more source
Effect of Lactobacillus sakei OK67 in Reducing Body and Visceral Fat in Lifestyle-Modified Overweight Individuals: A 12-Week, Randomized, Double-Blind, Placebo-Controlled Clinical Trial. [PDF]
Nutrients, 2023 Oh SJ, Cho YG, Kim DH, Hwang YH.
europepmc +1 more source
Lactobacillus sakei metabolism and diversity
, 2010 Melkesyrebakterier er forbundet med fermentering, syrning og konservering av mat. Lactobacillus sakei er en industrielt viktig art hovedsaklig på grunn av evnen den har til å fermentere og konservere kjøtt. Den brukes som starterkultur for industriell kjøttfermentering og har potensiale for å forlenge holdbarhet og ivareta mikrobiell trygghet for kjøtt-
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Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei. [PDF]
Biomolecules, 2021 Contessa CR +5 more
europepmc +1 more source
In Vitro and in Vivo Activity of Lactobacillus Sakei L14 Strain Against Campylobacter Jejuni DC3 Strain. [PDF]
J Vet Res, 2022 Catacutan JRP +2 more
europepmc +1 more source
Shipin gongye ke-jiObjective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu ...
Hongmei YIN +7 more
doaj +1 more source
Efficient Citrus (Citrus unshiu) Byproduct Extract-Based Approach for Lactobacillus sakei WiKim31 Shelf-Life Extension. [PDF]
ACS Omega, 2021 Kim HM, Jeong SG, Hwang IM, Park HW.
europepmc +1 more source
Lactobacillus sakei MJM60958 as a Potential Probiotic Alleviated Non-Alcoholic Fatty Liver Disease in Mice Fed a High-Fat Diet by Modulating Lipid Metabolism, Inflammation, and Gut Microbiota. [PDF]
Int J Mol Sci, 2022 Nguyen HT +5 more
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AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
Ciência Animal Brasileira, 2019 O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4.
Elizandro Vedovatto +4 more
doaj
Heme and iron metabolism in Lactobacillus sakei
, 2011 Lactobacillus sakei is a meat-borne lactic acid bacteria. This species harbors a quite complete genetic equipment dedicated to iron utilization such putative iron transporters and 3 transcriptional iron-dependent regulators of the Fur family. We evaluate L.
openaire +1 more source