Results 151 to 160 of about 4,612 (196)

Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples. [PDF]

Food Technol Biotechnol, 2019
Kurbakov KA, Konorov EA, Minaev MY, Kuznetsova OA.   +3 more
europepmc   +1 more source

Dose-dependent and strain-dependent anti-obesity effects of Lactobacillus sakei in a diet induced obese murine model. [PDF]

PeerJ, 2019
Ji Y, Chung YM, Park S, Jeong D, Kim B, Holzapfel WH.   +5 more
europepmc   +1 more source

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

Genomic Insights into the Probiotic Potential of Lactic Acid Bacteria Isolated from Tocosh: Traditional Peruvian Fermented Potatoes. [PDF]

Int J Mol Sci
Reyes VJ, Silva-Jaimes M, Cruz-Pio LE, Abanto M, Taira M, Ramirez P.   +5 more
europepmc   +1 more source

An In Silico Omics Investigation of the Lactobacillus Genus Complex for Allergenicity Mitigation. [PDF]

Immun Inflamm Dis
Bigdeli Z, Molaei A, Rahmani N, Mazhary Z, Fard NA.   +4 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

Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems [PDF]

Journal of Applied Microbiology, 2012
Aims The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact.
Patricia Castellano, M-Concepción Aristoy, G Vignolo   +2 more
exaly   +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