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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Characterization of Lactobacillus sakei by the Type of Stereoisomers of Lactic Acid Produced
Journal of General and Applied Microbiology, 2003 Lactobacillus sakei strains were characterized by the shift of the type of stereoisomers of lactic acid produced in the presence of 50 mM sodium acetate in a medium. Of 27 Lactobacillus sakei strains studied, 20 strains showed high levels of DNA-DNA similarity with L. sakei NRIC 1071(T), and were confirmed as L. sakei.
Takao Iino, Tai Uchimura, Kazuo Komagata
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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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DNA-protection by Polyamines in Lactobacillus sakei No.2
Journal of Clinical & Experimental Pathology, 2015In a previous study we showed that we had isolated Lactic Acid Bacteria (LAB) that produce high amounts of the polyamines found in fermented food that function as antioxidants . In this study, we concentrated on another function by investigating polyamines in relation to anti-cancer effects.
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Factors Affecting the Adsorption of Bacteriocins to Lactobacillus sakei and Enterococcus sp.
Applied Biochemistry and Biotechnology, 2007Bacteriocins bacJW3BZ and bacJW6BZ produced by Lactobacillus plantarum, and bacJW11BZ and bacJW15BZ produced by Lactobacillus fermentum, inhibit Gram-positive and Gram-negative bacteria. Treatment of Enterococcus sp. HKLHS and Lactobacillus sakei DSM 20017 with these bacteriocins deformed the cells and resulted in DNA and beta-galactosidase leakage ...
Johan Wilhelm, von Mollendorff +2 more
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The use of Lactobacillus sakei in yoghurt production
2011In this study the possibility of using Lactobacillus sakei having functional properties by producing bacteriocins was evaluated to produce yoghurt. In the experiments two flour substrates were prepared: one with Lactobacillus sakei sourdough using extruded rice flour and the second one by using extruded corn flour.
Bartkienė, Elena +2 more
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Physical and genetic map of the Lactobacillus sakei 23K chromosome.
Microbiology (Reading, England), 2002The Lactobacillus sakei 23K chromosome was analysed by pulsed-field gel electrophoresis after digestion with the restriction enzymes AscI, NotI and SfiI. The chromosome size was estimated to be 1845+/-80 kb. The use of I-CeuI, specific for rrn genes encoding 23S rRNAs, showed that seven rrn loci were present, on 40% of the chromosome.
Dudez, Anne-Marie +6 more
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Comparative genomics of Lactobacillus sakei with emphasis on strains from meat
Molecular Genetics and Genomics, 2011Lactobacillus sakei is a lactic acid bacterium important in food microbiology mainly due to its ability to ferment and preserve meat. The genome sequence of L. sakei strain 23K has revealed specialized metabolic capacities that reflect the bacterium's adaption to meat products, and that differentiate it from other LAB.
O Ludvig, Nyquist +5 more
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Fermente sucuktan izole edilen lactobacillus sakei subsp. Carnosus ve lactobacillus sakei subsp. sakei suşlarının bazı probiyotik ve endüstriyel özelliklerinin araştırılması = Research of some probiotic and industrial properties of lactobacillus sakei subsp. carnosus and lactobacillus sakei subsp. sakei strains isolated from traditional fermented sausage / [PDF]
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Eken, Hilal, 1989- 201822 author +2 more
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