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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
openaire +2 more sources
Encapsulation of Lactobacillus sakei in calcium alginate microspheres
2018Lactobacillus sakei is commonly used as a starter culture in fermented meat products. The extreme fermentation conditions, productions steps and unstable storage conditions cause significant reduction of starter cultures. Encapsulation sustains viability and stability of bacteria cells during food production, storage and consumption.
Vinceković, Marko +3 more
openaire +2 more sources
The Complete Genome of Probiotic Lactobacillus sakei Derived From Plateau Yak Feces
Genes, 2020Desheng Qi, Amjad I Aqib, Kun Li
exaly
International Journal of Systematic and Evolutionary Microbiology, 1999
Stanislav Dusko Ehrlich +1 more
exaly
Stanislav Dusko Ehrlich +1 more
exaly
New Functional Probiotic Lactobacillus sakei Probio 65 Alleviates Atopic Symptoms in the Mouse
Journal of Medicinal Food, 2008Yong-Ha Park, hongik Kim, Chun Wook Park
exaly
Lactobacillus sakei CRL1862 Improves Safety and Protein Hydrolysis in Meat Systems
Journal of Applied Microbiology, 2012Patricia Castellano, Fidel Toldrá
exaly