Results 171 to 180 of about 4,612 (196)

Comparative genomics of Lactobacillus sakei with emphasis on strains from meat

Molecular Genetics and Genomics, 2011
Lactobacillus 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, Anette, McLeod, Dag A, Brede, Lars, Snipen, Ågot, Aakra, Ingolf F, Nes   +5 more
openaire   +2 more sources

Protective effect of Lactobacillus sakei in fermented sausages

Archiv fur Lebensmittelhygiene, 2007
Lactobacillus 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, Hadžiosmanović, Mirza, Kozačinski, Lidija, Cvrtila, Željka, Filipović, Ivana, Marcinčak, Slavomir, Kuzmanović, Željka, Hussein, Khalled   +7 more
openaire   +2 more sources

Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods

Systematic and Applied Microbiology, 2008
The diversity of 10 strains of Lactobacillus sakei, a commercially important species of lactobacilli, was characterized by studying food isolates. Growth characteristics varied among the strains when examined after growth in a complex medium and a defined medium with either glucose or ribose.
Anette, McLeod, O Ludvig, Nyquist, Lars, Snipen, Kristine, Naterstad, Lars, Axelsson   +4 more
openaire   +2 more sources

The use of Lactobacillus sakei in yoghurt production

2011
In 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, Drungilas, Edvinas, Juodeikienė, Gražina   +2 more
openaire   +1 more source

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]

Kaynakça var.
Eken, Hilal, 1989- 201822 author, Özden Tuncer, Banu. thesis advisor 130194, Süleyman Demirel Üniversitesi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Anabilim Dalı. 9406 issuing body   +2 more
openaire  

Encapsulation of Lactobacillus sakei in calcium alginate microspheres

2018
Lactobacillus 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, Mrkonjić Fuka, Mirna, Jurić, Slaven   +2 more
openaire   +2 more sources

Lactobacillus sakei ADM14 Induces Anti-Obesity Effects and Changes in Gut Microbiome in High-Fat Diet-Induced Obese Mice

Nutrients, 2020
Sung-Min Won, Seo Yeon Lee, Kyung Eun Lee   +2 more
exaly  

The Complete Genome of Probiotic Lactobacillus sakei Derived from Plateau Yak Feces

Genes, 2020
Kun Li, Zhibo Zeng, Muhammad Fakhar-E-Alam Kulyar   +2 more
exaly  

Identification and characterization of novel multiple bacteriocins produced byLactobacillus sakeiD98

Journal of Applied Microbiology, 2013
Takeshi Zendo, Kenji Sonomoto
exaly  

Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA

International Journal of Systematic and Evolutionary Microbiology, 1999
Françoise Berthier, Stanislav D Ehrlich, S Dusko Ehrlich   +2 more
exaly