Results 101 to 110 of about 4,612 (196)

Lactobacillus sakei metabolisme og diversitet [PDF]

, 2010
Lactic acid bacteria are associated with food fermentation, acidification and preservation. Lactobacillus sakei is an industrially important species mainly due to its ability to ferment and preserve meat. It is used as starter culture for industrial meat
McLeod, Anette
core  

Pangenomic analysis of the four species within the Lactobacillus sakei phylogenetic clade

, 2016
Pangenomic analysis of the four species within the Lactobacillus sakei phylogenetic clade. 5.
Chaillou, Stéphane
core   +2 more sources

Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production

, 2005
The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter ...
Rantsiou, Kalliopi, Urso, Rosalinda, Comi, Giuseppe, Cocolin, Luca   +3 more
core   +1 more source

Alternative sigma factor σ^H activates competence gene expression in Lactobacillus sakei

BMC Microbiology, 2012
Background Alternative sigma factors trigger various adaptive responses. Lactobacillus sakei, a non-sporulating meat-borne bacterium, carries an alternative sigma factor seemingly orthologous to σH of Bacillus subtilis, best known for its contribution to
Schmid Solveig, Bevilacqua Claudia, Crutz-Le Coq Anne-Marie   +2 more
doaj   +1 more source

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a. [PDF]

, 2018
Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp.
FRANCO, B. D. G. M., MIRANDA, A., Miranda, Antonio [UNIFESP], Marcelo P. Bemquerer, Felipe H. S. Bambirra, SANTOS, A. M. C., Alexandre M. C. Santos, Nicoli, Jacques R., Miranda, Antonio, Bernadette D. G. M. Franco, Bambirra, Felipe H. S., OLIVEIRA, J. S., CARVALHO, K. G., Jacques R. Nicoli, BEMQUERER, M. P., Franco, Bernadette D. G. M., Jamil S. Oliveira, Kátia G. Carvalho, Gianni de Carvalho, Katia, Carvalho, Katia G., Oliveira, Jamil S., Antonio Miranda, Santos, Alexandre M. C., NICOLI, J. R., BAMBIRRA, F. H. S., Bemquerer, Marcelo P.   +25 more
core   +1 more source

Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

Food Technology and Biotechnology, 2003
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied.
Fabio Favati, Maria Schirone, Maria Martuscelli, Maria Antonietta Crudele, Fernanda Galgano   +4 more
doaj  

Antimicrobial compounds produced by Lactobacillus sakei subsp sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

, 2010
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity against undesirable microorganisms in foods. In this study, a concentrated acid extract of a culture of Lactobacillus sakei subsp.
MIRANDA, Antonio de, Miranda, Antonio de [UNIFESP], CARVALHO, Katia G. de, OLIVEIRA, Jamil S., KRUGER, Monika F., SESMA, Fernando J. M., SALVUCCI, Emiliano J., SANTOS, Alexandre M. C., BAMBIRRA, Felipe H. S., BEMQUERER, Marcelo P., BARBOSA, Matheus S., FRANCO, Bernadette D. G. M., NICOLI, Jacques R.   +12 more
core   +1 more source

The Inhibition of SARS-CoV-2 and the Modulation of Inflammatory Responses by the Extract of Lactobacillus sakei Probio65. [PDF]

Vaccines (Basel), 2022
Rather IA, Lew LC, Kamli MR, Hakeem KR, Sabir JSM, Park YH, Hor YY.   +6 more
europepmc   +1 more source

Effects of dietary feed supplementation with heat-treated Lactobacillus sakei HS-1 on the health status, blood parameters, and fecal microbes of Japanese Black calves before weaning. [PDF]

Vet World, 2023
Sasazaki N, Toda K, Hasunuma H, Matsumoto D, Shinya U, Yamato O, Obi T, Higaki T, Widodo OS, Ishii K, Igari N, Kazami D, Taniguchi M, Takagi M.   +13 more
europepmc   +1 more source

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages. [PDF]

Prev Nutr Food Sci, 2021
Ameer A, Seleshe S, Kim BJ, Kang SN.
europepmc   +1 more source