Results 131 to 140 of about 3,389 (165)
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Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model
International Journal of Food Microbiology, 2018Fresh meat harbors autochthonous microbiota with unknown risk potential, which is introduced in raw fermented sausages. Their growth can be limited by the use of safe, competitive starter strains. In the lack of time and cost-effective methods to track those starters at strain level, their assertiveness upon meat fermentation is widely unknown ...
Dorothee, Janßen +3 more
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Lactobacillus sakei in Meat Fermentation
2016Lactobacillus sakei in Meat ...
Champomier-Verges, Marie-Christine +1 more
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Journal of Food Biochemistry, 2004
The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and capillary electrophoresis after incubation of
Basso AL +5 more
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The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and capillary electrophoresis after incubation of
Basso AL +5 more
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Characterization and distribution of CRISPR–Cas systems in Lactobacillus sakei
Archives of Microbiology, 2019Clustered regularly interspaced palindromic repeats (CRISPR)-Cas (CRISPR-associated) structures, known as prokaryotes 'immune system', have been successfully applied for genetic engineering and genotyping purposes for a variety of microorganisms. Here we investigated 50 Lactobacillus (L.) sakei genomes and found 13 of them as CRISPR-Cas positive.
Julian A. Schuster +2 more
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Molecular Characterisation of the dnaK Operon of Lactobacillus sakei LTH681
Systematic and Applied Microbiology, 1999The use of lactobacilli as starter organisms in food fermentation processes requires thorough knowledge of their reaction to the multitude of ecological factors including their response to stress. We have characterised the dnaK gene region of Lactobacillus sakei LTH681.
G, Schmidt, C, Hertel, W P, Hammes
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Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei
Food Microbiology, 2012The microbial degradation of proteins, peptides and amino acids generates volatiles involved in the typical flavor of dry fermented sausage. The ability of three Lactobacillus sakei strains to form aroma compounds was investigated. Whole resting cells were fermented in phosphate buffer with equimolar amounts of substrates consisting of dipeptides ...
Quirin, Sinz, Wilfried, Schwab
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Journal of Microbiological Methods, 2004
Two closely related lactic acid bacteria, Lactobacillus sakei and Lactobacillus curvatus, are very difficult to be rapidly differentiated. Here we report multiplex polymerase chain reaction (PCR)-based restriction enzyme analysis that is useful for rapid and reliable identification of these two species.
Jongho, Lee +5 more
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Two closely related lactic acid bacteria, Lactobacillus sakei and Lactobacillus curvatus, are very difficult to be rapidly differentiated. Here we report multiplex polymerase chain reaction (PCR)-based restriction enzyme analysis that is useful for rapid and reliable identification of these two species.
Jongho, Lee +5 more
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Protective effect of Lactobacillus sakei in fermented sausages
Archiv fur Lebensmittelhygiene, 2007Lactobacillus sakei I151, I154 and I155 isolated from Italian fermented sausage were implemented in the production of Croatian traditionally fermented sausage in order to evaluate the protective effectiveness towards experimentally inoculated L. monocytogenes (4-5 log10 CFU g-1). Three batches of sausages were produced and samples were taken at 0, 3, 7,
Zdolec, Nevijo +5 more
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Thermochimica Acta, 2015
Abstract The combination of bacteriocins with heat may facilitate the application of mild thermal treatments in food processing. In this context, the knowledge on thermal inactivation kinetics of antimicrobial peptides is important to allow their adequate use as biopreservatives in the food industry. Lactobacillus sakei subsp.
Patrícia da Silva Malheiros +3 more
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Abstract The combination of bacteriocins with heat may facilitate the application of mild thermal treatments in food processing. In this context, the knowledge on thermal inactivation kinetics of antimicrobial peptides is important to allow their adequate use as biopreservatives in the food industry. Lactobacillus sakei subsp.
Patrícia da Silva Malheiros +3 more
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Supramolecular stabilization of acid tolerant l-arabinose isomerase from Lactobacillus sakei
Chemical Communications, 2011L-Arabinose isomerase stability is a crucial criterion for the industrial application of this biocatalyst. Noria and NoriaPG are capable of increasing the L-arabinose isomerase stability not only at high temperatures but also at low pH. Such results highlight, for the first time, the use of the Noria series of molecules for protein stabilization and ...
Jebors, Said +7 more
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