Results 141 to 150 of about 108,583 (187)

Amelioration of obesity-related biomarkers by Lactobacillus sakei CJLS03 in a high-fat diet-induced obese murine model. [PDF]

Sci Rep, 2019
Ji Y, Park S, Chung Y, Kim B, Park H, Huang E, Jeong D, Jung HY, Kim B, Hyun CK, Holzapfel WH.   +10 more
europepmc   +1 more source

IgA-enhancing effects of membrane vesicles derived from Lactobacillus sakei subsp. sakei NBRC15893. [PDF]

Biosci Microbiota Food Health, 2019
Yamasaki-Yashiki S, Miyoshi Y, Nakayama T, Kunisawa J, Katakura Y.   +4 more
europepmc   +1 more source

Evaluation of Microbiome Therapeutic Candidates for Carbapenem-Resistant <i>Enterobacteriaceae</i> Associated with Capsule Biosynthesis. [PDF]

J Microbiol Biotechnol
Atashi A, Seo H, Tajdozian H, Sarafraz F, Shuvo MSH, Kim S, Song HY.   +6 more
europepmc   +1 more source

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Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations

International Journal of Food Microbiology, 2020
Lactobacillus (L.) curvatus and L. sakei contain strains, which are assertive in sausage fermentation. Previous work has demonstrated differences in assertiveness at strain level within one species, and revealed either exclusion of competitors by complementary partner strains or their inhibition by single strains.
Dorothee, Janßen, Lena, Dworschak, Christina, Ludwig, Matthias A, Ehrmann, Rudi F, Vogel   +4 more
openaire   +2 more sources

Characterisation of the gap Operon from Lactobacillus plantarum and Lactobacillus sakei

Current Microbiology, 2007
Glycolysis constitutes the primary energy-generating pathway of most species of lactic acid bacteria. The metabolism ultimately results in massive lactic acid production, which is responsible for the major preservative effect of these organisms. This study reports the identification, sequencing, and characterisation of the central glycolytic operon ...
Kristine, Naterstad, Ida, Rud, Ingebjørg, Kvam, Lars, Axelsson   +3 more
openaire   +2 more sources

Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model

International Journal of Food Microbiology, 2018
Fresh 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, Lara, Eisenbach, Matthias A, Ehrmann, Rudi F, Vogel   +3 more
openaire   +2 more sources

Lactobacillus sakei: recent developments and future prospects

Research in Microbiology, 2001
Lactobacillus sakei is one of the most important bacterial species involved in meat preservation and meat fermentation. In the last fifteen years, numerous studies have focused on this species due to its important role in food microbiology. The present paper reviews current knowledge of this emerging species in the fields of taxonomy, phylogeny and ...
Champomier Verges, Marie-Christine, Chaillou, Stéphane, Cornet, M., Zagorec, Monique   +3 more
openaire   +3 more sources

PROTEOLYTIC ACTIVITY OF LACTOBACILLUS SAKEI, LACTOBACILLUS FARCIMINIS AND LACTOBACILLUS PLANTARUM ON SARCOPLASMIC PROTEINS OF PORK LEAN

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, Picariello G, COPPOLA, Raffaele, TREMONTE, Patrizio, Musso SS, Di Luccia A.   +5 more
openaire   +4 more sources

Characterization and distribution of CRISPR–Cas systems in Lactobacillus sakei

Archives of Microbiology, 2019
Clustered 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, Rudi F. Vogel, Matthias A. Ehrmann   +2 more
openaire   +2 more sources