Results 161 to 170 of about 4,612 (196)

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
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Molecular Characterisation of the dnaK Operon of Lactobacillus sakei LTH681

Systematic and Applied Microbiology, 1999
The 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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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
exaly   +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
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Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei

Food Microbiology, 2012
The 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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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
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DNA-protection by Polyamines in Lactobacillus sakei No.2

Journal of Clinical & Experimental Pathology, 2015
In 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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Identification of Lactobacillus sakei and Lactobacillus curvatus by multiplex PCR-based restriction enzyme analysis

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, Jichan, Jang, Bongjoon, Kim, Jeongho, Kim, Gajin, Jeong, Hongui, Han   +5 more
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Physical and genetic map of the Lactobacillus sakei 23K chromosome.

Microbiology (Reading, England), 2002
The 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, Chaillou, Stéphane, Hissler, Lionel, Stentz, Régis, Champomier Verges, Marie-Christine, Alpert, Carl-Alfred, Zagorec, Monique   +6 more
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Factors Affecting the Adsorption of Bacteriocins to Lactobacillus sakei and Enterococcus sp.

Applied Biochemistry and Biotechnology, 2007
Bacteriocins 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, Svetoslav Dimitrov, Todorov, Leon Milner Theodore, Dicks   +2 more
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